Organization of the Wheat Flour Quality Traceability

Assoc. Prof. Dr. E.I. Cherkasova, Associate Professor, Department of Metrology, Standardization and Quality

Management, Russian State Agrarian University — Moscow Timiryazev Agricultural Academy, Moscow, Russia

Dr. P.V. Golinitskiy, Senior Lecturer, Department of Metrology, Standardization and Quality Management, Russian State

Agrarian University — Moscow Timiryazev Agricultural Academy, Moscow, Russia, gpv@rgau-msha.ru

key words

quality, wheat flour, product life cycle, traceability, implementation costs

References

We have examined the quality of the organization of the traceability process wheat flour at the present stage, including a constant incoming inspection of raw materials, control of all process steps and quality control of the finished product with the use of information technology, and analyzed the economic costs of their implementation.

Thus, we propose to use RFID tags, for example, the RFID passive tags or NFS- PASS label recording information on an Internet resource, which contains information about a particular consignment, sending information about the region, data about intermediaries and others.

We believe that the use of information technology will allow bona fide producers of flour to create a competitive advantage and optimize supply chains and mini-bakeries to improve product quality without a significant increase in its cost to the end user.

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