Retail

1. “Challenges of Creating Sustainable Agri-
Retail Supply Chains”
Presented by:-
GOWRI BALAH G -65
BRANDING AND RETAIL
MANAGEMENT(BRM)

2. AGRI FOOD SUPPLY CHAIN
IMPORTANT?
AFC- Fresh Agricultural products
AFC- Processed foods

3. GROWING HORTICULTURE SECTOR
•Area under cultivation
•Contribution to agricultural GDP
Still?
Price fluctuations
Poor quality and inconsistency
Post harvest handling issues
Export competitiveness of producers

4. HORTICULTURAL SUPPLY CHAIN
An Ideal chain?
Based on consumer demand
Branding
Quality and safety
Velocity of channels
Multi firm approach
Towards?
1-2-3-4 in Supply Chain

5. RETAIL REVOLUTION IN
DEVELOPING COUNTRIES
•Cooperation with artisanal
food pantries,
•Special shelves for regionally-
sourced or environmentally-
certified products,
•Foregoing plastic bags,
•Targets to reduce CO2
emissions and packaging waste,
•The use of recycled materials.
ORGANISED
RETAIL IS
THE KEY

6. Creating The Value In Retail Chain
 Differentiation strategies of supermarkets.
 Illustrate how differentiation and processing add
significantly to value creation.
 Three supermarkets in theUK viz. Tesco, ASDA and
Waitrose pursue different marketing strategies that
reflect their positions in the market.
 Tesco's3 tiered brand strategy caters to premium , main
stream and discount market segments and develops
specific products for each range by working closely
with its fresh food suppliers. ASDA pursues“everyday
low pricing”(EDLP)strategy and works together with
its suppliers to reduce costs.

7. Social impacts of retailled agri-food
supply chains
Analyse the impact of organised retailing on
unorganised retail, farmers and intermediaries.
Farmers are unable to adopt technological
innovations due to limited resources and little
access to markets and information.
Sourcing from developing countries.
One important barrier for producers in developing
countries is the lack of an enabling ecosystem
consisting of institutions, support services,
infrastructure facilities, skilled people and
laboratory facilities.

8. Building sustainability in agri-food
supply chains
If the current population and consumption
trends continue, “humanity will need the
equivalent of two Earths to support it by
2030”.
The key to sustainable agriculture in India is
the management of the small farm to achieve
improved productivity , profitability and
sustainability.

9.  A sustainable food system can emerge from
substantially increased and collective global efforts to
establish climate resilient agricultural production
systems which make efficient use of resources,reduce
green house gas emissions,develope low waste supply
chains,ensuread equate nutrition and encourage
healthy eating choices, and take special care of the
need soft he poorest and most vulnerable.