Collaborative framework in Cuban food supply chains

Abstract

As a consequence of the COVID-19 pandemic, supply chains (SC) were interrupted, causing disruptions in the supply and demand of products. Food SCs in Cuba are also affected by high prices and limited integration among their activities. Specifically, the food SC of the basic food basket, which is the object of analysis of this paper. Moreover, the SC do not have a collaborative framework to manage the chain in the face of the impact of disruptions and make it more resilient. Therefore, the objectives of this research are: creating a collaborative framework that allows for integrated work in the SC of multiple companies. We also studied the papers that has been conducted in Cuba on this topic, their commonalities and limitations. The main contribution of this research is a methodology for the creation of a collaborative framework in the SC analyzed that enables integrated work and improves the resilience of the SC. To this end, the proposed methodology is subjected to the analysis of a group of experts using The Iadov technique. Subsequently, the overall satisfaction index is calculated, resulting in a level of 0.86%. With this work, it is possible to initiate the implementation of a collaborative framework for integrated work and increased resilience in the food SC analyzed. However, the effective application of this methodology requires the development of TIC platform and the training of its working personnel.