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Seafood Supply Chain Quality Management: The Shrimp Supply Chain Quality Improvement Perspective of Seafood Companies in the Mekong Delta, Vietnam
Seafood Supply Chain Quality Management: The Shrimp Supply Chain Quality Improvement Perspective of Seafood Companies in the Mekong Delta, Vietnam Vo Thi Thanh Loc Centre for Development Studies Rijksuniversiteit Groningen Dierenriemstraat 100 9742 AK Groningen The Netherlands ISBN 90-367-2670-0 Rijksuniversiteit Groningen Seafood Supply Chain Quality Management: The Shrimp Supply Chain Quality Improvement Perspective of Seafood Companies in the Mekong Delta, Vietnam Proefschrift ter verkrijging van het doctoraat in de Bedrijfskunde aan de Rijksuniversiteit Groningen op gezag van de Rector Magnificus, dr. F. Zwarts, in het openbaar te verdedigen op donderdag 26 june 2006 om 13.15 uur door Vo Thi Thanh Loc geboren op May 20, 1963 te Tien Giang (Vietnam) Promotores: Prof. Dr. J. Wijngaard Prof. Ir. A.C. Waszink Beoordelingscommissie: Prof. Dr. Ir. C.T.B. Ahaus Prof. Dr. S.W.F. Omta Prof. Dr. Ir. C. Schweigman Acknowledgements This dissertation was performed at the Faculty of Management and Organization, Centre for Development Studies (CDS), the Faculty of Economics of the University of Groningen in the Netherlands, and the School of Economics and Business Administration (SEBA) of Cantho University in Vietnam. Numerous institutions, organizations and individuals contributed to this dissertation in one way or another, such as financial, intellectual, logistical and moral support. For this reason, it is my pleasure to express my thanks. First, I would like to extend my gratitude to NUFFIC organization and the University of Groningen for their financial support and to Cantho University as well as SEBA for giving me the study leave to pursue a Ph.D. programme. On the intellectual side, this dissertation could have never seen the light of the day without the unstinting support and encouragement of my promotors Professor J. Wijngaard and Professor A.C. Waszink from the Faculty of Management and Organization. I would like to express my profound gratitude for opening the door for me to become a PhD candidate at this faculty. Without both of you, I would never have had that opportunity. I deeply thank you for your weekly supervision. I have enjoyed our discussions and have learned a great deal from you. My special thanks are devoted to Professor A.G. M. Steerneman for your statistical professional guidance and crucial comments. All three of you provide me with the freedom to explore research directions and choose the routes that I wanted to investigate. I would also like to thank Professor C.T.B. Ahaus, Professor S.W.F. Omta, and Professor C. Schweigman for reading my manuscript and for giving me critical comments. I sincerely thank all of the executive board members of 32 Seafood Companies in the MD for your information, data and hospitality. I am also grateful to all employees of company A and Company B for your assistance in testing the quality management framework and in having your feedback on the quality improvement plan. My special thanks will go to Mr. Tuong, Mr. Hieu, Ms. Nga, Mr. Ky, Mr. Ba Dung, and Mr. Dung. Without your support, this work would not have been undertaken. I especially thank Ms. Hong Minh, the deputy of Fisheries Industry; Mr. Dinh Hoe, the deputy head of VASEP in Ho Chi Minh City; Mr. Nguyen Chinh, the director of the NAFIQAVED branch in Cantho for all your information, comments and support. I would like to extend my gratitude to all members of local Agricultural departments and those of the shrimp supply chain for your ii support and information. The dissertation benefited from the secondary data and information provided especially by Mr. Thang, Mr. Tung, Mr. Quan, Ms. Tuyet, Ms. Thu Van and Mr. Thong in the provinces. I would like to thank Madeleine C. Gardeur, Erik Haarbrink, Gonny Lakerveld, Wiebe Zijlstra, Renny Kooi, Frans Tempelaar, Reike Tempelaar, Ger Lanjouw, Leidy Lanjouw, Pieter Boele, Blaine A. Thacker, Huong Nguyen Thu and Arthur de Boer for your help in different occasions. Anita Veltmaat and Richard Hughes deserve some extra words of thanks as you devoted much of your time to the correction of the first English version of this dissertation. While conducting the thesis, I also obtained helps from my colleagues Thu Tra, Thanh Be, Sanh, Nghia, Hanh, Dong Loc-Diem, Doan Khoi, Sinh-Khuyen, Hien, Tuyet, Thanh Quan, Tan Loc, Thanh Trieu, Bich-Phat, Hong Nhung. I would like to express my gratitude to all that you did for me. And, I really would like to thank all my other colleagues at SEBA for helping to cover my duty at the School. I am grateful to my close friends Duy Nguyen, Phu Son, Minh Yen, Hong-Tung, and Peter Bodde for your sympathy, love, and support when I faced problems in my study and in my life. I am also indebted to a few anonymous contributors and supporters whose constructive suggestions led to improvements in this book. Last but not least, though words may fail to express how I feel, I wish to thank my family members who took the burden of family responsibility while I was away from home. All of you supported and encouraged me so that I could concentrate on my studies. Also, I wish to express my gratitude to my mother and my siblings for their continual support, encouragement, love, and prayers during the last few years. I would like to apologise to those I do not mention by name here, however, I highly valued your kind support. I thank you all from deep in my heart! Groningen May 20, 2006 Vo Thi Thanh Loc iii Abstract In recent years, food quality and safety has become an issue of critical importance to all food businesses. Several examples of food quality and safety incidents have been highlighted in the media. These things have increased public concern regarding the safety of food supply in general and high-risk products in particular. Consumers and governments are demanding safe food, and these demands are being passed back along each step of the food supply chain, ultimately ending with the food producers. For different segments of the supply chain, special Quality-Assurance (QA) programs have been developed, in response to perceived risks, potential price premiums and customer requirements. Such QA programs, of which the Hazard Analysis and Critical Control Points (HACCP) methodology is the most important in terms of international trade and food quality and safety. The absence of such systems will increasingly constitute a barrier to accessing export markets. The present research deals with Seafood Supply Chain Quality Management - The Shrimp Supply Chain Quality Improvement Perspective of Seafood Companies in the Mekong Delta (Vietnam). It will show the development of a supply chain quality management framework through a techno-managerial approach. The framework includes measures for shrimp quality and safety assurance (i) in primary production, such as supplier quality management and partnerships; (ii) at company level such as quality management, especially HACCP implementation; and (iii) at the distribution stage with focusing on storage and transportation. In addition, the framework demonstrates roles of the government, local agricultural departments, the Vietnam Association of Seafood Exporters and Producers (VASEP) and The National Fisheries Quality Assurance and Veterinary Directorate (NAFIQAVED) that are crucial for achieving quality and safe objectives for Vietnam’s seafood in the entire chain, especially in primary production. The products of the research also provide a quality improvement process for the seafood companies and potential measures to improve further product safety and quality in the chain. Contents Acknowledgements Abstract Contents List of figures List of tables Glossary of Acronyms PART 1 INTRODUCTION Chapter 1 Research Introduction 1 1.1 Common problems in global food safety and quality 1 1.2 Vietnam’s sea product problems: an overview 3 1.2.1 General introduction relating to seafood products in Vietnam 3 1.2.2 Problems relating to the quality of Vietnam’s seafood products 7 1.3 Shrimp quality control problems in the MD 10 1.3.1 Introduction 10 1.3.2 Shrimp quality control problems in the MD 12 1.4 Research objective 20 1.5 Research structure, methods and methodology 20 1.5.1 Step 1 - Research background, structure and methodology 21 1.5.2 Step 2 – Literature review 21 1.5.3 Step 3 – Company survey 21 1.5.4 Step 4 – Development of a supply chain quality management framework 22 1.5.5 Step 5 – Testing the framework at the SFCs 22 1.5.6 Step 6 – The intra-SFC quality improvement measures 23 1.5.7 Step 7 - The chain quality improvement measures 23 1.5.8 Step 8 - Research conclusions and recommendations 24 1.6 Summary 24 vi PART 2 LITERATURE REVIEW Chapter 2 Literature review 25 2.1 Introduction 25 2.2 The role of HACCP in ensuring food safety 27 2.2.1 The HACCP system 27 2.2.2 HACCP and other prerequisite programs 31 2.3 The role of government and industry in food safety assurance 33 2.4 Current situation of HACCP implementation in the world 36 2.4.1 HACCP and international trade 36 2.4.2 The implementation of HACCP in the world 38 2.5 Food safety constraints and problems in developing countries 41 2.5.1 Technological constraints in HACCP implementation 41 2.5.2 Managerial problems of HACCP implementation 42 2.5.3 Techno-managerial constraints of HACCP implementation in Vietnam 43 2.6 Techno-managerial approach for food safety and quality management 44 2.6.1 Techno-managerial approach 44 2.6.2 The food quality management model by means of a techno-managerial approach 45 2.6.3 Food supply chain management 49 2.7 Summary 49 PART 3 RESEARCH IMPLEMENTATION AND PRODUCTS Chapter 3 Seafood supply chain quality issues and discussion in the MD 51 3.1 Data collection by questionnaire 51 3.1.1 Questionnaire design 51 3.1.2 Questionnaire contents 53 3.2 The survey results: general information 54 3.2.1 Interviewee general information 54 3.2.2 Company general information 55 3.2.3 Quality management of the interviewed SFCs 56 3.3 The role of the government and industry 58 3.4 Shrimp supply chain quality issues and resulting discussion in the MD 59 3.4.1 Hatchery production 60 3.4.2 Farm production 63 3.4.3 Catching activities 65 3.4.4 Collector/Wholesale buyer 65 3.4.5 Manufacturing process 68 [...]... transportation, classification of shrimp material, cheating by farmers, etc There are some other chains that are in the same situation as the shrimp chain in the MD, like fish and meat These chains may be useful cases and a good reference for solving chain problems For instance, when comparing the fish chain in the MD, there are not so many differences with the fish chain in the Netherlands Vietnam s exported... stages of the chain – from the hatchery to distribution – the development of the seafood supply chain quality management framework is crucial Among the chain actors, the role of the SFC is vital – not only in ensuring the quality of the final product, but also in SFC’s material suppliers In order to control the quality of the supplier’s product, the framework shows the necessity for supplier quality. .. Figure 1.6 Maps of Vietnam and the South of Vietnam The structure of Vietnam s SFC organization The supply chain quality management of interviewed SFCs The fish chain in the Netherlands The shrimp chain in the MD The life cycle of the black tiger shrimp 5 6 13 14 15 16 Figure 2.1 Figure 2.2 Figure 2.3 Different approaches to food quality management Food quality management model (Luning, et al., 2002)... result, Vietnam s seafood products do not meet customer requirements and expectations with respect to product quality This is one of the reasons why research on quality control management in the seafood supply chain – the Shrimp Supply Chain Quality Improvement Perspective for Seafood Companies (SFCs) in the Mekong Delta (MD), Vietnam – is being conducted Chapter 1 will describe in more detail the present... have affected the quantity, quality and grading (size) of shrimp, which determine the export volume and value to global markets both in the short and in the long term In addition, in recent years most of the MD companies did not have the conditions and effective methods to control product quality in their supply chain As a result, their seafood products in general and shrimp products in particular... 3.5 The supply chain deficiencies in shrimp quality assurance 3.6 Summary 72 75 77 Chapter 4 Supply chain quality management framework 79 4.1 Shrimp quality and safety in primary production 4.1.1 The role of government institutes, industry and support organizations 4.1.2 The role of seafood companies 4.2 Measures for shrimp quality management and improvement in SFCs 4.2.1 Quality control problems at the. .. catching However, they can still become infected during storage, before they are bought onshore The factors that may affect the original quality of raw shrimp are methods and techniques to maintain raw materials offshore as well as storage means during transportation Aquaculture One of the factors affecting shrimp quality is the quality of shrimp seed at the hatchery The following figure illustrates the. .. relating to the two test companies 5.2.2 Quality management information of the two test companies 5.2.3 HACCP test results 5.3 Explanation and discussion of test results 5.3.1 Quality gaps in the companies 5.3.2 Deficiencies in the test company chains 5.4 Summary 95 95 96 97 97 100 102 104 104 109 115 Chapter 6 The seafood supply chain quality improvement 117 6.1 Introduction 117 6.2 The intra-SFC’s quality. .. markets), issues of technological information and science, marketing, business administration, quality control training, and legal matters In addition, the VASEP has acted as a common voice in negotiating or resolving export issues in the Vietnamese fishery markets in general and in shrimp products in particular, such as anti-dumping of Basa fish and shrimp on the US markets The regulatory role of the VASEP... & 2000) In recent years, the decline in the cultivation of rice and the increase in the role of aquaculture represent an important structural change of the economy in the rural areas of the region More consideration and support are expected to lead to the development of small-scale aquaculture (Ministry of Fisheries, 1996 & 2000) In fact, there are 954,356 hectares of inland bodies of water, of which