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Between Strategy and Survival? How Agri‐Food SMEs Navigate Voluntary Sustainability Disclosure
Sustainable Development, EarlyView.ABSTRACT In a context of increasing regulatory pressure and ambiguity around sustainability reporting, this study analyses small and medium enterprises' (SMEs) motivations and challenges in relation to the voluntary adoption of such practices. Using a sector‐based approach, semi‐structured interviews were conducted with 26 agri‐business leaders from ...
Pablo Gomez‐Carrasco +3 more
wiley +1 more source
Economic Anthropology, EarlyView.ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley +1 more source
When should firms watch for cross‐industry competition? A demand‐side perspective
Strategic Management Journal, EarlyView.Abstract Research Summary Research on competitor identification has primarily focused on intra‐industry competition. However, cross‐industry competitive threats are prevalent and consequential. We adopt a consumer‐oriented perspective to examine how consumer perceptions shape de facto competition across industry boundaries.
Ying Li, Samira Reis, Olga M. Khessina
wiley +1 more source
Estimating recent trends in UK alcohol sales from alcohol duty revenue
Angus C, Schöley J.
europepmc +1 more source
Hanseniaspora yeasts from agave fermentations provide insight into intraspecific gene loss
García-Ortega LF +6 more
europepmc +1 more source
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Wine and grape marc spirits metabolomics
Metabolomics, 2018Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR) spectroscopic analyses play a key role in the field of metabolomics due to their important advantages. The use of metabolomics in wine and grape marc spirits allows a more holistic perspective in monitoring and gaining information on the making processes and thus it can assist on the ...
Dimitra Diamantidou +2 more
openaire +3 more sources
1995
According to scholars ([Dufor, 1982]; [Cousteaux and Casamayor, 1985]; [Sempe, 1988]; [Roget and Garreau, 1990]), Armagnac is the oldest known wine spirit; that it has been produced without interruption since the early fifteenth century has been formally established.
A. Bertrand
openaire +2 more sources
According to scholars ([Dufor, 1982]; [Cousteaux and Casamayor, 1985]; [Sempe, 1988]; [Roget and Garreau, 1990]), Armagnac is the oldest known wine spirit; that it has been produced without interruption since the early fifteenth century has been formally established.
A. Bertrand
openaire +2 more sources
Mass spectrometry in the study of wood compounds released in the barrel-aged wine and spirits.
Mass spectrometry reviews (Print), 2021Aging of wines and spirits in wooden barrels is an industrial process used to stabilize the color, to improve the limpidity and to enrich the sensorial characteristics of the products.
R. Flamini, A. Panighel, F. De Marchi
semanticscholar +1 more source