考虑冷链保鲜水平的鲜食预制菜供应链协调研究

Supply Chain Coordination of Fresh Ready-to-Cook Food Considering Freshness-keeping Effort

当前消费市场对鲜食预制菜产品整体满意度不高,存在产品品质不稳定、市场需求波动大等问题。为解决此类问题,本文以鲜食预制菜三级供应链作为研究对象,基于受产品质量水平、冷链保鲜水平以及零售价格影响的需求函数,构建由原料供应商、加工商和零售商组成的三级供应链决策模型。以集中决策和分散决策作为参考,研究分析“供应商+加工商”、“加工商+零售商”两种合作模式分别在高端和中低端消费市场中的适用性。结合数值算例,对比不同模式下供应链成员最优决策和利润变化情况,并分析各参数变化对决策结果的影响。数值研究表明,两种合作模式均可以有效协调供应链,其中“加工商+零售商”合作模式在高端产品的供应链中适用性更强。

The satisfaction level of the current consumer market for fresh ready-to-cook food is low,and there exist problems of unstable product quality and large changes in market demand.To solve such problems,a three-layer supply chain with one rawmaterial supplier,one manufacturer and one retailer is studied in this paper.The three-layer supply chain of fresh ready-to-cook food as the research object,the demand function is affected by product quality,freshness-keeping effort and retail price.Using centralized and decentralized systems as references,I study and analyze the applicability of"supplier+manufacturer"and"manufacturer+retailer"in the high-end and low-end consumer markets,respectively.In addition,the numerical examples are used to compare the optimal decision-making and profit changes of supply chain members under different models,and to analyze the impact of changes in each parameter on the decisionmaking results.Numerical studies show that both models of cooperation can efectively coordinate the supply chain,and the"manufacturer+retailer"cooperation method is more applicable to the supply chain of high-end market.