Cooperatives are special because the members not only own the cooperative, but also patronize it. CEO’s decision has an impact on the overall members’ interests. Understanding how CEOs differ from members regarding their evaluations on cooperative performance and what causes the differences, is valuable for CEOs to best serve the members. This paper evaluates the difference between CEO and member evaluation regarding their cooperatives, and further examines the role of governance in predicting the evaluations and differences in evaluations, based on a set of first-hand data containing Chinese agricultural cooperatives (240 CEOs and 543 members). Cooperative performance is measured by three indicators: member profitability, social influence in the local community, and overall performance. The results show that members have higher scores than CEOs regarding member profitability and overall performance, while CEOs have a higher evaluation regarding social influence. “This is an Accepted Manuscript of an article published by Taylor & Francis in 'The Social Science Journal' on 27 Jan. 2020 available online: https://www.tandfonline.com/doi/abs/10.1016/j.soscij.2019.01.006. LinkedIn: https://www.linkedin.com/in/xiao-peng-20466772/
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presentation on the annual Reframe conference of the initiative of the regional cooperative Westerkwartier to built new and next communities in their regional food chain
Considering the challenges on sustainable agriculture in the district, different institutions join hands to overcome these issues and respond to the felt need of working more integrative both in the agricultural sector and environmental knowledge system. Adding a sense of urgency due to COVID-19 into problem analysis, these institutions accelerated the ambition to develop a Digital Farmer Field School (DFFS). This paper elaborates on the co-construction of principles for the design of a Digital Farmer Field School (DFFS) by the local stakeholders in Enrekang district. The local design team design of the DFFS Enrekang is composed of a transdisciplinary team from relevant government institutions and research institutions. The design principles of DFFS are built around inclusive design principles, concepts of interface usability based on different type of access to digital technology models, responsible innovation criteria and learning principles of farmer field school (FFS). The DFFS Enrekang design principles serve as guiding principles and shared value among the collaborating institutions to combine ambition, inspiration, and accountability in the DFFS management and development processes. This tablet based digital learning platform aims to provide an alternative for farmers to access information on sustainable agricultural and environmental practices.
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Kumasi and RokitScience contribute to increasing the ownership and income of cocoa farmers, with an emphasis on women. Kumasi has a successful history of developing and marketing cocoa juice, which aims to keep as much income as possible with the farmer. RokitScience has been involved in the creation of the Rokbar: a "bean to bar" empowering chocolate bar that is marketed and made entirely by women. Kumasi and RokitScience started setting up a cocoa-fruit-lab at the cocoa-cooperative COVIMA in early 2021 in Ivory-Coast, in collaboration with Beyond Beans Foundation/ETG and Döhler and financially supported by the Sustainable-Trade-Initiative (IDH). The goal is to support the cooperative, which is led by women, with the establishment of circular cocoa juice and chocolate production and in this way increase the income of the members of the cooperative. The cocoa pod contains cocoa beans embedded in cocoa pulp. This pulp is sweet and juicy and partly needed for cocoa bean fermentation for flavor development. Residual pulp can be used for new products like drinks, marmalades and more. The collaboration in the cocoa fruit lab created momentum to try-out a more circular approach whereby the extraction of juice was linked to a shorter fermentation period of the beans, influencing quality features of both the beans and potentially the chocolate. However, to optimize the production of juicy beans further and find a market for this (and potentially other) products requires further testing and development of a value proposition and marketing strategy. The main question of Kumasi and RokitScience at Hanzehogeschool Groningen and NHLStenden Hogeschool Amsterdam is: What is the effect on the quality of beans and chocolate if fermented after the extraction of juice? How can this be optimized: comparing ‘cocoa of excellence’ fermentation and drying to traditional post-harvest practices and how can we tell the world?
Kumasi and RokitScience contribute to increasing the ownership and income of cocoa farmers, with an emphasis on women. Kumasi has a successful history of developing and marketing cocoa juice, which aims to keep as much income as possible with the farmer. RokitScience has been involved in the creation of the Rokbar: a "bean to bar" empowering chocolate bar that is marketed and made entirely by women. Kumasi and RokitScience started setting up a cocoa-fruit-lab at the cocoa-cooperative COVIMA in early 2021 in Ivory-Coast, in collaboration with Beyond Beans Foundation/ETG and Döhler and financially supported by the Sustainable-Trade-Initiative (IDH). The goal is to support the cooperative, which is led by women, with the establishment of circular cocoa juice and chocolate production and in this way increase the income of the members of the cooperative. The cocoa pod contains cocoa beans embedded in cocoa pulp. This pulp is sweet and juicy and partly needed for cocoa bean fermentation for flavor development. Residual pulp can be used for new products like drinks, marmalades and more. The collaboration in the cocoa fruit lab created momentum to try-out a more circular approach whereby the extraction of juice was linked to a shorter fermentation period of the beans, influencing quality features of both the beans and potentially the chocolate. However, to optimize the production of juicy beans further and find a market for this (and potentially other) products requires further testing and development of a value proposition and marketing strategy.The main question of Kumasi and RokitScience at Hanzeschool Groningen and Hogeschool Amsterdam is: What is the effect on the quality of beans and chocolate if fermented after the extraction of juice? How can this be optimized: comparing ‘cocoa of excellence’ fermentation and drying to traditional post-harvest practices and how can we tell the world?
