International Journal of Agriculture and Food Science

Vol. 5, Issue 2, Part B (2023)

Mitigation of red chilli supply chain risks in Bali, Indonesia


Ratna Komala Dewi, Nyoman Parining and Bambang Admadi Harsojuwono


Red chilies (Capsicum annum) are perishable, seasonal, and come in all shapes and sizes. Throughout the supply chain, various treatments have been experienced, resulting in accelerated damage, both physiologically and mechanically, causing economic losses. The purpose of this study was to formulate identification, ranking, and risk mitigation plans for the red chillies supply chain at the red chili supply chain level in Bali Province. Supply Chain Operations Reference (SCOR) mapping is used to identify risk events and risk agents; risk ranking using the Failure Mode and Effect Analysis (FMEA) method; formulation of a risk mitigation plan in accordance with AS/NZS. Risk events and risk agents at every level of the supply chain are spread out in the plan, source, make, deliver, and return activities, except for retailers who are only identified in the plan, source, and make activities. The highest risk in the red chilli supply chain in the Intolerable category is at the farmer level, while the highest risk is for collecting traders, wholesalers, and retailers in the As Low As is Reasonably Practicable (ALARP) category. Supply chain actors are recommended to carry out periodic risk assessments and integrated risk mitigation planning according to the risk agent they are facing to minimize the impact of risk.

Pages: 103-112  |  107 Views  28 Downloads

How to cite this article:
Ratna Komala Dewi, Nyoman Parining and Bambang Admadi Harsojuwono. Mitigation of red chilli supply chain risks in Bali, Indonesia. Int. J. Agric. Food Sci. 2023;5(2):103-112. DOI: 10.33545/2664844X.2023.v5.i2b.152
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