Background: Local and international non-governmental organizations play a pivotal role in a relief operation. However, as the number of disasters and their complexity is increasing, the challenges these organizations face during a relief operation are also growing exponentially. It is crucial for relief organizations to not only understand but also to prioritize the factors, which can make their supply chain work better. Therefore, this research aims at understanding the relationship between the key success factors, which can dramatically enhance the efficiency and effectiveness of the relief operation. Moreover, this study also highlights how LNGOs and INGOs differentiate between these KSFs and how they rank them. Methods: To address the objective of this study, the Likert scale style questionnaire was developed and distributed online to all such NGOs (worldwide), which take part in the relief operation. The collected data was then tested for its empirical significance on SPSS using Spearman's Rho, Pearson Chisquare, to understand the relationship and importance of these factors. Whereas, the odds ratio was calculated to rank each KSF. Results: The results of the study indicate that there exist strong correlation among all selected factors and all KSFs affect INGOs supply chain at least twice as much as they do of LNGOs. Conclusion: According to our findings and in the light of literature discussed in this research, a successful relief supply chain depends not only on greater and stronger coordination & collaboration but also on sharing information and resources among LNGOs and INGOs.

Tyrimo objektas – ekologiškų grūdų ir jų produktų pasiūlos veiksniai. Tyrimo tikslas – išnagrinėjus ekologiškų grūdų ir jų produktų pasiūlos pokyčius, identifikuoti jų gamybos, perdirbimo ir realizavimo problemas bei pasiūlyti sprendimo būdus. Tyrimo uždaviniai: 1) identifikuoti ekologiškų grūdų ir jų produktų rinkų ypatumus, ištirti jų tarpusavio ryšius; 2) nustatyti ekologiškų grūdų ir jų produktų pasiūlos veiksnius; 3) išanalizuoti ekologiškų grūdų ir jų produktų pasiūlos pokyčius Lietuvoje; 4) identifikuoti ekologiškų grūdų ir jų produktų gamybos, perdirbimo ir realizavimo problemas bei pasiūlyti jų sprendimo būdus. Tyrimo metodai: mokslinės literatūros ir juridinių dokumentų analizė ir sintezė; ekonominiai statistiniai duomenų rinkimo ir analizės metodai; grupavimo, palyginimo, grafinio vaizdavimo būdai, anketinė apklausa. Tyrimo rezultatai: • pirmoje darbo dalyje identifikuotos trys pagrindinės ekologiškų grūdų ir jų produktų rinkos, nustatyti jų tarpusavio ryšiai, ištirti pagrindiniai veiksniai, skatinantys perėjimą nuo tradicinės prie ekologinės gamybos, suklasifikuoti ekologiškų grūdų ir jų produktų pasiūlos veiksniai; • antroje darbo dalyje išanalizuoti politiniai, ekonominiai ir kiti ekologiškų grūdų ir jų produktų pasiūlos pokyčiai ir jų veiksniai Lietuvoje 2004 – 2009 m.; • trečioje darbo dalyje, atlikus anketinę apklausą, išanalizuoti ekologiškų grūdų ir jų produktų pasiūlos veiksniai, identifikuotos pagrindinės ekologiškų grūdų ir jų produktų gamybos... [toliau žr. visą tekstą] / Research object – organic grain and their products supply factors. Research aim – examination of organic grain and their products supply changes, identification of their production, processing and marketing problems and suggesting solutions. Objectives: 1. to identify the characteristics of organic grain and their products markets, explore the links between them; 2. to identify factors of organic grains and products supply; 3. to analyze changes of organic grain and their products supply in Lithuania; 4. to identify problems of production, processing the organic grain and their products and to suggest solutions. Research methods: analysis and synthesis of scientific literature and legal documents; economic statistical data collection and analysis; clustering, comparison, and visualization techniques, social survey. Survey results: • there were identified three main organic grain and organic grain products markets and explored links between them, explored main determinants, that promotes the transition from conventional to organic production, classified determinants of organic grain and their products supply in the first chapter; • there were analyzed political, economic and other changes and determinants of organic grain and their products supply in Lithuania in 2004 – 2009 in the second chapter; • in the third chapter, after carrying the social survey, there were analyzed the determinants of supply or organic grain and their products, identified the main problems of... [to full text]

The consumption of unsafe fresh vegetables has been linked to an increasing number of outbreaks of human infections. In Lebanon, although raw vegetables are major constituents of the national cuisine, studies on the safety of fresh produce are scant. This research employed a holistic approach to identify the different stages of the food chain that contribute to the microbiological risks on fresh produce and the spreading of hazards. A thorough analysis of the institutional and regulatory framework and the socio-political environment showed that the safety of local fresh produce in Lebanon is at risk due to largely unregulated practices and shortfalls in supporting the agricultural environment as influenced by the lack of a political commitment. Microbiological analysis showed that the faecal indicator levels ranged from < 0.7 to 7 log CFU/g (Escherichia coli), 1.69-8.16 log CFU/g (total coliforms) and followed a significantly increasing trend from fields to the post-harvest washing area. At washing areas, Salmonella was detected on lettuce (6.7% of raw vegetables from post-harvest washing areas). This suggested that post-harvest cross-contamination occurs predominantly in the washing stage. At retails, a combination of observation and self-reported data provided an effective tool in assessing knowledge, attitudes and practices. It showed that the food safety knowledge and sanitation practices of food handlers were inadequate, even among the better trained in corporate-managed SMEs. Overall, the microbiological quality of fresh-cut salad vegetables in SMEs was unsatisfactory. The link between Staphylococcus aureus and microorganism levels on fresh salads vegetables and the overall inspection scores could not be established. On the other hand, inspection ratings on individual components, e.g., cleanliness and cross-contamination preventive measures showed significant correlation with Listeria spp. levels. Together, results confirmed that inspection ratings don’t necessary reflect the microbiological safety of fresh vegetables and that the application of control points of risk factors that likely to contribute to microbial contamination in the production environment are essential. The washing methods were limited in their effectiveness to reduce the contamination of parsley with Salmonella. In general, the pre-wash chopping and storing of parsley at 30ºC reduced the decontamination effect of all solutions, including sodium dichloroisocyanurate which was reduced by 1.3 log CFU/g on both intact and chopped leaves stored at 30ºC. In such conditions, the transfer rate of Salmonella from one contaminated parsley to subsequently chopped clean batches on the same cutting board(CB) recorded 60%-64%. Furthermore, the transmission of Salmonella persisted via washed CBs stored at 30°C for 24 h. It is recommended to keep parsley leaves unchopped and stored at 5ºC until wash for an optimum decontamination effect and to apply vigilant sanitation of CBs after use with fresh produce. This research presented important data for quantitative risk assessment for Salmonella in parsley and useful descriptive information to inform decision-makers and educators on microbial hazards associated with fresh produce in Lebanon. It also highlighted the risks areas that require urgent interventions to improve food safety. Considering the complex institutional and political challenges in Lebanon, there is an obvious need to direct development programs and support towards local agriculture production, effective education strategies and growing awareness of consumers and stakeholders on food safety related risks.