The competition between conventional and organic food production in the presence of the blockchain technology

【Author】 Manteghi, Yashar; Arkat, Jamal; Mahmoodi, Anwar

【Source】TRENDS IN FOOD SCIENCE & TECHNOLOGY

【影响因子】16.002

【Abstract】Background: Organic products are less hazardous to consumer and environmental health because they contain fewer additives and fertilizers. However, some organic producers do not adhere to the organic production standards and deceive customers in an effort to increase their economic gain. Blockchain technology as a decentralized ledger can convince customers to get the benefits of organic production by making production more transparent.Scope and Approach: Using a game-theory-based model, the purpose of this paper is to examine and compare conventional and organic production in terms of economic, social, and environmental factors. A numerical example from the dairy industry is utilized to solve the model.Key Findings and Conclusions: The results indicate that organic production is more environmentally and economically sustainable than conventional production. In addition, the use of blockchain technology is not socially acceptable, but it has contributed to a reduction in greenhouse gas emissions. This technology increases the profitability of organic production while decreasing the profitability of conventional production.

【Keywords】Food industry; Blockchain; Sustainability; Organic food products; Competition

【发表时间】2023 JUN

【收录时间】2023-06-30

【文献类型】实证性文章

【主题类别】

区块链应用-实体经济-农牧领域