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ABSTRACT Mobile Organic Certification (MobiCert) a theoretical foundation for a practical p
March 2006
Mobile Organic Certification (MobiCert): a theoretical
foundation for a practical project
Nhiem Lu
Paula M.C. Swatman
School of Computer and Information Science
University of South Australia
Adelaide, South Australia
nhiem.lu@.au; paula.swatman@.au
ABSTRACT
In the last few years uptake of organic agriculture has increased rapidly worldwide and organic farms can now be found
in almost every country in the world (Willer and Yussefi, 2005). Australia is a major supplier of organic produce and,
despite the challenges of huge distances and comparatively poor rural telecommunications, the sustainable agriculture
sector is playing an increasingly important role in the primary production sector (Kondinin Group, 2000, Alexandra and
May, 2004). The entire high-volume/low-profit grocery sector (BLS, 2004) is increasingly turning to computer support to
maximise returns from every stage of its highly integrated supply chain. From in-store strategies such as EDLP (Catalu?a
et al., 2005, Subrahmanyan, 2000) to inter-organisational optimisation, approaches such Efficient Consumer Response
(Harris et al., 1999, Pearce, 1996) and, more recently, integrated cold chain logistics (Salin, 2002, Lovell, 2002) the
industry is endeavouring to squeeze maximum profitability from each stage in its value chain. The one group which has
not, thus far, been included to any great extent in these activities is the primary producers – the creators of the food which
ends up on the supermarket shelves. Attempts are now beginning to incorporate some of the largest meat producers into
industry-supported, WiFi-based cold chain collaboration projects (Refrigerated Transporter, 2002, Food production daily,
2004, Mills, 2005), but these attempts are the merest tip of the primary production iceberg, almost all of which remains
inaccessible to computer integration.
The SAmCom (Sustainable Agriculture mobile Commerce) project provides a framework for a series of
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