GS1 Italy Workshop
Milan, 11 July 2012
A F2F fish pilot in Spain: Culmarex
Universidad PolitÚcnica de Cartagena (UPCT)
A F2F fish pilot in Slovenia: Fonda
Univerza v Ljubljani (UL)
A F2F wine pilot in Spain: Vitivinícola del Ribeiro
Universidade de Vigo (UVIGO)
A F2F cheese pilot in Italy: ICCA-Ciro Amodio
Santer Reply and ValueGo (Penelope)
Webinar on sensor monitoring and cold chain
Universidade de Vigo (UVIGO)
A F2F shellfish pilot in Italy: Consorzio Scardovari
Treviso Tecnologia (TVT)
Presentation of F2F traceability system at Fish market
Izola, Slovenia 22 October, 2011
F2F meat pilots in UK: Buttercross and Green Fields Farm Shop
University of Wolverhampton (UW)
A F2F wine pilot in Italy: Vigne Mastrodomenico
UniversitÓ del Salento (UNILE)
EAI IIES Summit and Exhibition
Riva del Garda, Trento Italy 4-6 October, 2012
Food Safety & Autenticity 2012
Brussels, Belgium 18-20 September, 2012
Rome, Italy, 23-27 July 2012
IEEE Symposium and URSI Meeting
Chicago, IL, USA 8-14 July, 2012
QUID Innovation Italy
Milan, Italy 27-28 June, 2012
INSME - INNOBIZ - WTA Hi-tech fair
Daejeon, South Korea 21-25 May 2012
Parma, Italy 7-10 May 2012
SMAU business 2012
Padova, Italy 18-19 April 2012
IEEE International Conference on RFID
Orlando, FL, USA 3-5 April 2012
Anuga FoodTec - F2F at Speakers' Corner
Cologne, Germany 28 March 2012
The University of Wolverhampton will focus on the meat sector where the pilot will cover the complete supply chain. The University staff has teamed up with a pork products manufacturer and two retail stores. The supply with the addition of traceability data about the products origin, conditioning and so on, will add value to their products, becoming an opportunity for the company to achieve further business expansion.
The products which will be initially tracked and traced will be pork sausages, as they are one of the most popular meat products in the UK. Plans are in place to extend the tracked product range to include bacon. More suppliers will be added once the platform is set up.
Implementation decisions regarding RFID and WSN will emerge as a result of the analysis of current business processes and identification of information flows with adequate modelling to determine where technology can reduce wastage, automate data collection and storage and make it available to different stages of the supply chain.
The whole process of producing the pork sausages starts with the piglets produced in a farrowing unit. They are transferred to a growing farm, and at the optimum maturity enter the transportation, slaughterhouse and butchery process whereby pig meat is produced. Pig meat is transformed into ‘pork sausages’ with the weighing of the meat, mincing, spicing and adding any other ingredients, stuffing and finally in house packaging.
Information benefits of using WSN include temperature and humidity readings from inside the transport van, inside fridges and during the processing stage. Combination of passive and semi passive RFID tags will be linked to the central database, which will store all information collected and linked to the relevant tag. To make the system cost effective, it is planned to use RFID tags at case level and use serialised barcodes on the packaging.
Before buying the product, the customers will have an opportunity to scan the package under a barcode reader, or by scanning a QR code with a mobile phone, to obtain on screen information on products origin, food miles, and storage conditions and so on.
GPS information will add value, both guaranteeing a locally sourced product to the customer and increase the efficiency of the delivery process, reducing its carbon footprint.
Increased customer confidence in product safety, assured quality and proof of origin will add value to both consumers and businesses involved in the supply chain.