Mapeamento das práticas de gestão de riscos em cadeias de suprimentos no segmento alimentício
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Data
2021-07-14
Autores
Ortiz, Camila Raymundi
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Ao ser composta por elos que compreendem o fornecimento de uma fonte para um cliente, uma cadeia de suprimentos (Supply Chain - SC) ganha complexidade pela necessidade de coordená-los, o que também implica lidar com vulnerabilidades. Especialmente no segmento alimentício, em que as cadeias são sensíveis a fatores inerentes ao processamento de alimentos, a gestão dos potenciais riscos se faz relevante, ao buscar o balanceamento entre a organização e os riscos aos quais elas estão submetidas. Diante disso, esta pesquisa tem o objetivo de mapear as eventuais práticas de gestão de riscos em cadeias de suprimentos alimentícias, com vistas aos riscos internos à empresa, externos à empresa e internos à SC e por fim, externos à SC. Por meio de estudo de casos, foram analisadas empresas produtoras de alimentos de diferentes portes, bem como os elos de fornecedor e cliente de cada uma delas, de modo a caracterizar o relacionamento existente em cadeias de suprimentos, para identificar os riscos que as permeiam e entender as particularidades de pequenas, médias e grandes empresas nesse contexto. Os resultados obtidos indicaram que não há um modelo formal de Supply Chain Risk Management (SCRM) praticado pelas empresas e que a gestão de riscos em cadeias de suprimentos é um campo de conhecimento ainda não amplamente difundido e explorado em sua essência. O constructo fornecido pela literatura para riscos em cadeias de suprimentos alimentícias mostrou-se funcional, porém, foram identificados outros riscos por ele não mapeados: câmbio, descarte de produto por vencimento, ruptura no fornecimento de energia, alto turnover, qualidade do transporte, quebra de contrato de fornecimento e baixa tecnologia fabril. Ademais, destaca-se que o questionário aqui proposto tem caráter complementar, por ser aplicável a futuras pesquisas e em outros segmentos.
Being composed of links that comprise the supply of a source to a client, a supply chain (SC) gains complexity by the need to coordinate them, which also implies dealing with vulnerabilities. Especially in the food segment, in which chains are sensitive to factors inherent to food processing, the management of potential risks becomes relevant, by seeking a balance between the organization and the risks to which they are subjected. In view of this, this research aims to map the possible risk management practices in food supply chains, with a view to risks internal to the company, external to the company and internal to the SC, and finally, external to the SC. By means of a case study, food producing companies of different sizes were analyzed, as well as the supplier and customer links of each of them, in order to characterize the relationship existing in supply chains, to identify the risks that permeate them, and to understand the particularities of small, medium and large companies in this context. The results obtained indicated that there is no formal Supply Chain Risk Management (SCRM) model practiced by companies and that risk management in supply chains is a field of knowledge that has not yet been widely disseminated and explored in its essence. The construct provided by the literature for risks in food supply chains proved to be functional; however, other risks not mapped by it were identified: foreign exchange, product discard due to expiration, energy supply rupture, high turnover, transportation quality, breach of supply contract, and low manufacturing technology. Furthermore, it is emphasized that the questionnaire proposed here has a complementary character, for being applicable to future research and in other segments.
Being composed of links that comprise the supply of a source to a client, a supply chain (SC) gains complexity by the need to coordinate them, which also implies dealing with vulnerabilities. Especially in the food segment, in which chains are sensitive to factors inherent to food processing, the management of potential risks becomes relevant, by seeking a balance between the organization and the risks to which they are subjected. In view of this, this research aims to map the possible risk management practices in food supply chains, with a view to risks internal to the company, external to the company and internal to the SC, and finally, external to the SC. By means of a case study, food producing companies of different sizes were analyzed, as well as the supplier and customer links of each of them, in order to characterize the relationship existing in supply chains, to identify the risks that permeate them, and to understand the particularities of small, medium and large companies in this context. The results obtained indicated that there is no formal Supply Chain Risk Management (SCRM) model practiced by companies and that risk management in supply chains is a field of knowledge that has not yet been widely disseminated and explored in its essence. The construct provided by the literature for risks in food supply chains proved to be functional; however, other risks not mapped by it were identified: foreign exchange, product discard due to expiration, energy supply rupture, high turnover, transportation quality, breach of supply contract, and low manufacturing technology. Furthermore, it is emphasized that the questionnaire proposed here has a complementary character, for being applicable to future research and in other segments.
Descrição
Palavras-chave
Gestão de Riscos em Cadeias de Suprimentos, Estudo de Caso, Segmento alimentício, Supply Chain Risk Management, Case study, Food segment