글로벌 식품공급사슬의 위험관리전략

Abstract

본 연구의 목적은 식품시장의 개방이 가속화되면서 교역량이 증대하고, 식품의 안전성․다양성․유용성․건전성에 대한 소비자의 지속적인 관심이 증대하는 상황 속에서, 식품기업의 가치사슬상 위험요인들을 살펴보고, 이러한 위험요인들을 선제적․사후적으로 대처할 수 있는 글로벌 식품공급사슬의 위험관리전략들을 제시하는데 있다. 공급사슬 위험관리전략에 대한 다수 문헌연구를 통해 사슬 네트워크 내․외부적으로 위험이 발생될 수 있는 근원을 확인하였고, 식품기업의 가치사슬을 따라 발생될 수 있는 구체적인 위험요인들을 고찰하였다. 다양한 차원의 위험요인들을 완화시키기 위한 위험관리절차를 소개한 후 다양한 위험요인들에 대한 위험관리전략들을 제시하였다. 특히 식품의 특성과 공급사슬의 업스트림(upstream) 및 다운스트림(downstream)의 불확실성을 고려한 최적의 공급사슬전략을 분석한 후 제시하였다. 본 연구는 식품기업들에게 위험관리의 중요성에 대하여 인식시켜 주는 것은 물론, 경쟁적 우위 및 최적성과를 달성할 수 있는 지침서로서의 역할을 제공할 수 있을 것으로 기대된다.

This study aims to suggest strategies for mitigating the risks proactively or to recover from any disruption rapidly after a reverse event with Korean food companies which are exposed to a lot of uncertainties and risks from the inside and the outside of global food supply chain. This study has analyzed concentrically the risks deriving from relations between characteristics of food and a supply chain`s structure after the review of the literature for the risk sources and factors from the sides of supply, supply chain design and its operation and environment. Especially, this paper has a different signification in that we suggested the right supply chain strategies after analyzing present conditions of domestic food industry. First, the risks in food industry can be moved, extended, and magnified to supply chain partners by multiple mechanisms of the risks from the sides of supply and demand, supply chain design and its operation and environment. Second, the risks in food industry can be arisen from the ignorance or the inappropriate management that food managers does not match correctly characteristics of their food products according to functional products or innovative products to the structures of upstream and downstream of supply chain. The risk factors related to stable supply of raw materials, their safety and price change are critical in upstream of food supply chain and the consumption patterns in downstream of food supply chain are gradually shifting towards innovative food products considering prices from functional food products. Therefore, a food company will have to try to hedge or mitigate the risks for stable procurement in upstream and try a change to respond to a real consumer needs flexibly and quickly in downstream. In other words, a food company will have to operate its individualized best supply chain type that is suitable for its characteristic of food considering its cost and benefits.