from the conferences organized by TANGER Ltd.
It is now quite clear that successful are those businesses that deepen cooperation with their suppliers and customers. The closer cooperation can be established in the supply chain, the greater the opportunity to apply modern management technologies in the supply chain, such as VMI, CRP, Quick Response, ECR, CPFR methods. The method of implementing these methods and the resulting form of cooperation depends on the willingness of individual links to engage in the cooperation, on the shape of relationships prevailing between individual links of the supply chain as well as on the specifics of the products passing through the chain. In chains, whose articles progressively add value to customers consuming fish, there are significant specifics due in particular to the very short shelf life of the products produced. The article publishes results of a primary qualitative research, whose main objective was to identify and evaluate the collaboration system of a company producing fish and fish products with its suppliers. It describes the mechanisms of cooperation with major suppliers who supply both freshwater and saltwater fish for processing in the enterprise as well as the mechanisms of cooperation with suppliers who supply auxiliary materials for the manufacture of the food products. Subsequently, an assessment is carried out of opportunities for the company to improve cooperation based on the methods described above and a suggestion made for measures necessary for the successful implementation of the methods that respect the specificities of the supply chain.
Keywords: supply chain, cooperation, fish, fish products© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.