Al-Hakim, Latif (2006) Collaborative commerce in meat supply chain. In: APIEMS 2006: Effective Resource Management for Sustainable Development, 17-20 Dec 2006, Bangkok, Thailand.
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This research considers two main conditions of collaborative commerce; information technology and trust. It aims to configure the effect of these conditions on a specific type of industry, that is, the red meat industry which involves mainly lamb and beef products. The research employs multi- case study methodology and uses importance-performance approach. It considers the perspectives of meat processors (abattoirs). Nine abattoirs have been participated in this research. The research finds information technology considerably reduces letters, faxes, telephone calls and face-to-face communication but does not facilitate transactions with government or contribute in the organisational growth. Though knowledge and skills play a considerable role in selection of partners, the interviewed firms rely more on the advice of their suppliers rather than their customers. The firms show that suppliers commit to maintain the relationships with them more than their expectation. The research concludes that factors related to opportunism, behaviour and adaptability are significantly affecting partnerships, and then collaborative commerce among the meat organisations.
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