食品業商業模式與食安政策:以A企業為例

雖然科技日新月異，但一家傳統的企業能經營超過一甲子，應該有獨特的商業經營模式可供學習。且近幾年來食品安全事件發生頻繁，讓消費者對各類食品有所疑慮而失去信心，致使優良的生產廠商產生困擾。因此，本研究試圖根據Osterwalder and Pigneur(2009)提出「商業模式地圖」(或稱為商業模式九宮格理論)的概念，以A公司作為主要研究個案，透過訪談探討該公司過往的經營策略及對原物料採購暨生產流程的控管，替所有產品把關，將可能發生食品安全的事件的風險降到最低。此外，由於很多食品是消費者生活必需品，本研究也特別探討食品產銷的策略，希望能供應讓消費者安心的產品並可作為食品業者的參考。

關鍵字

食品產業；商業模式；食品安全

並列摘要

When a traditional corporation that has survived for over more than half a century in this ever changing and challenging technological world, it must has its unique business operating model that other companies can learn from. In recent years, more of the food safety incidents continue to surface and causing increased concern of food safety issues among consumers. As consumer confidence continues to decline, it has had much farther impact even quality food manufacturers. Therefore, this research study is based on the principle of Business Product Generation by Osterwalder and Pigneur (2009), to learn from how company A has successfully reduce the risk of food safety issue to a minimal. This case study was conduct through a series of interviews, to explore this company’s business strategy on effective managing and controlling of manufacturing process ranging from raw material purchasing to food production. Furthermore, as many of the food products are consumed on the daily basis, this study also covers food sales strategy, in hope to serve as a usual reference to consumers and food manufacturers.