Figure 3
The vertical axis lists nine different factors that define quality, and the horizontal axis represents the percentage of respondents from 0 percent to 60 percent in increments of 10 percent. The bars are sorted from longest to shortest. Preservation of organoleptic characteristics is the top factor, with a bar extending to about 50 percent. Efficiency of production processes is next, reaching approximately 43 percent. Food safety is at around 34 percent. Choice of raw materials reaches about 25 percent. Customer requirements, Demonstrable process control systems, Safeguarding tradition, Effective personnel management, and Functional data collection all have bars of similar length, about 16 percent. Note: All numerical values are approximated.Respondents’ interpretations of quality in the food industry. Source: Authors’ own work