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Product Traceability and Supply Chain Sustainability of Black Soybeans as Raw Materials for Soy Sauce in Maintaining Quality and Safety

Author

Listed:
  • Syaiful Anwar

    (Doctorate Program of Agricultural Science, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia)

  • Tomy Perdana

    (Department of Agro Socio-Economics, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia)

  • Meddy Rachmadi

    (Department of Agronomy, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia)

  • Trisna Insan Noor

    (Department of Agro Socio-Economics, Faculty of Agriculture, Universitas Padjadjaran, Sumedang 45363, Indonesia)

Abstract

Black soybeans are a necessary raw material for the soy sauce industry in Indonesia, with the reason being that they are preferred because they have a natural black color and a delicious and savory taste. As a source of raw material for soy sauce, the industry ensures that the black soybean supply chain is sustainable and can meet production requirements in quality and quantity. This research aims to trace the product and supply chain of sustainable black soybeans as raw materials for soy sauce. The selection of data sources or informants in this study in Indonesia comprised 122 farmer groups that assisted or collaborated with cooperatives that sent black soybeans to be used as raw materials for making soy sauce; 1 field assistant; and 4 cooperatives that collaborated with the industry. The data collection techniques used in this study were observation, in-depth interviews, and documentation. The types of documentation were research notes based on interview guides, research photos, and official institutional documents. The data analysis method used in this study was a qualitative approach with the help of QSR NVivo version 12 Plus software. The results of this study show that traceability in production is necessary to maintain safety, quality, and sustainability. Product traceability requires a monitoring system and regulations established by the industry that all stakeholders must follow, starting with farmer groups and cooperatives that supply raw materials to the industry. A good monitoring system places employees from the industry as agricultural assistants. As such, it will also determine the sustainability of the economic, social, environmental, technological, institutional, and infrastructural dimensions. Traceability in the production of black soybeans used as raw materials for making soy sauce, namely those of the Mallika variety that are round/whole and unbroken, will be accepted by the industry. The process carried out by farmer groups from planting to harvesting black soybeans is controlled by agricultural assistants and follows regulations set by the industry. The cooperative lends black soybean seeds to grade-A-seed-quality farmer groups. The farmer group repays the loan at harvest time and returns it to the cooperative in cash sums of 10,000 IDR/kg.

Suggested Citation

  • Syaiful Anwar & Tomy Perdana & Meddy Rachmadi & Trisna Insan Noor, 2023. "Product Traceability and Supply Chain Sustainability of Black Soybeans as Raw Materials for Soy Sauce in Maintaining Quality and Safety," Sustainability, MDPI, vol. 15(18), pages 1-23, September.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:18:p:13453-:d:1235471
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    References listed on IDEAS

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