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Agile management in Polish organic food processing enterprise

Dziuba Szymon, Szczyrba Anna

Production Engineering Archives

2023

Vol. 29, Iss. 1

101--107

With expanding local, national, and international markets and changing customer expectations, enterprises are faced with the need to implement solutions to compete effectively. It is expected that agile management allows enterprises to achieve this objective. Therefore, many organizations, including those in the food sector, are taking advantage of agile management solutions and see changes in consumer behavior as an opportunity for growth. The present study has a theoretical and empirical character. The basis of the theoretical considerations is a critical analysis of the scientific literature on the concept of agility and its relevance to organizations. The diversity of perspectives on the problems of agility, highlighted in many publications, provided the basis for identifying a research gap and formulating a research objective and conducting an empirical study. The study describes the agile management of enterprises, indicates the characteristics and mechanisms applicable to organic food production, and characterizes organic food processing enterprises in Poland. The survey was conducted in 2021-2022 and allowed the authors to analyze the location, size, type of production, or capital in the enterprises. This was possible with a properly designed questionnaire and statistical analysis.

Quality and its improvement in the context of agility in Polish organic food processing

Dziuba Szymon

Management Systems in Production Engineering

2023

nr 3 (31)

271--280

In a world of increasingly advanced technology and market turbulence caused by geopolitical turmoil and the spread of diseases of affluence, there is a growing need to adapt products and services to current market requirements in response to consumer expectations. The need to find its place in a constantly changing further and closer business environment has been also recognized in the agri-food sector. Consumers, looking for alternatives to industrially produced food and wanting to improve their well-being, have in mind, above all, not only the health quality of the food but also the absence of physical and chemical contaminants, and therefore, they are increasingly inclined to purchase organic food products. Under these circumstances, many Polish enterprises that choose this type of production are looking for solutions that allow them to respond quickly to changing consumer expectations. This paper first critically analyzes the scientific literature by compiling publications on aspects of enterprise agility to analyze issues related to quality assurance and its improvement as a manifestation of meeting customer expectations. This allowed for the identification of the research gap and formulation of the research objective, i.e. the assessment of the quality improvement activities as important problems of agility in Polish organic food processing. The main part of the empirical research was conducted in 2021-2022 using a questionnaire dedicated to entities involved in organic food production. The research was comprehensive in nature. The questionnaire was distributed to the entire population surveyed whereas the amount of the results leads to the conclusion that the sample is representative. Statistical analysis and inference were carried out using Kolmogorov-Smirnov, Shapiro-Wilk, ANOVA-Kruskal-Wallis, and U-Mann-Whitney tests.