Resumo

LOPEZ-CONCEPCION, Arelys et al. Effects of knowledge management on perishable food supply chains. Ing. Ind. [online]. 2019, vol.40, n.3, pp.285-294.  Epub 25-Out-2019. ISSN 1815-5936.

A knowledge management procedure was proposed for the improvement of perishable food supply chains. A documentary review, detailed observation and interview to the workers was carried out. Techniques such as: expert method, cause-effect diagram and statistical analysis were performed. The knowledge gaps of the fishermen in the fishing company were identified and the fisherman's knowledge map was constructed. It was detected that the chain under study has an: incipient maturity, which is an organization in the internalization stage, with a low probability of success. Measures are proposed to increase the degree of maturity of the most deteriorated knowledge dimensions.

Palavras-chave : knowledge management; quality improvement; perishable food; supply chain.

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