Background and Objective: To develop a health care value framework for physical therapy primary health care organizations including a definition. Method: A scoping review was performed. First, relevant studies were identified in 4 databases (n = 74). Independent reviewers selected eligible studies. Numerical and thematic analyses were performed to draft a preliminary framework including a definition. Next, the feasibility of the framework and definition was explored by physical therapy primary health care organization experts. Results: Numerical and thematic data on health care quality and context-specific performance resulted in a health care value framework for physical therapy primary health care organizations—including a definition of health care value, namely “to continuously attain physical therapy primary health care organization-centered outcomes in coherence with patient- and stakeholder-centered outcomes, leveraged by an organization’s capacity for change.” Conclusion: Prior literature mainly discussed health care quality and context-specific performance for primary health care organizations separately. The current study met the need for a value-based framework, feasible for physical therapy primary health care organizations, which are for a large part micro or small. It also solves the omissions of incoherent literature and existing frameworks on continuous health care quality and context-specific performance. Future research is recommended on longitudinal exploration of the HV (health care value) framework.
In BOP ventures the notion of “selling to the poor” has steadily been replaced by business approaches that suggest sustainable value creation. This has certain implications, in particular the development of strategies that serve triple bottom-line goals. These include economic, social and environmental benefits, in other words, the well known goals of people-planet-profit. However to optimise value-creation one ideally needs to follow a strategy that is based on some form of conceptual model that can serve as a frame of reference. This paper proposes such a conceptual model. The research was undertaken in 8 BOP projects involving multinational information and communication technology companies in Africa. ICT is relevant here because of frequently high expectations that it contributes positively to development goals. A study of the BOP literature reveals that several elements need consideration when trying to create value in developing areas. In addition it emerges that these elements are somehow interdependent. Using information found in the literature as guide a study of 8 cases was undertaken. The research approach was the case study method and the data was analysed for emerging patterns. Primary and secondary data was collected through interviews as well as a close study of archival and other sources. The analysis revealed three high level factors that may need to be aligned in order to ensure optimised value creation of BOP ventures. These three factors are BOP strategy, partnerships, and products & services development. It is also confirmed that neither BOP strategy nor partnerships nor products/service development can be synthesised independently from the rest. There is a delicate balance and interaction between the three where all three are interdependent and mutually influence each other.
An overview of innovations in a particular area, for example retail developments in the fashion sector (Van Vliet, 2014), and a subsequent discussion about the probability as to whether these innovations will realise a ‘breakthrough’, has to be supplemented with the question of what the added value is for the customer of such a new service or product. The added value for the customer must not only be clear as to its direct (instrumental or hedonic) incentives but it must also be tested on its merits from a business point of view. This requires a methodology. Working with business models is a method for describing the added value of products/services for customers in a systematic and structured manner. The fact that this is not always simple is evident from the discussions about retail developments, which do not excel in well-grounded business models. If there is talk about business models at all, it is more likely to concern strategic positioning in the market or value chain, or the discussion is about specifics like earning- and distribution-models (see Molenaar, 2011; Shopping 2020, 2014). Here we shall deal with two aspects of business models. First of all we shall look at the different perspectives in the use of business models, ultimately arriving at four distinctive perspectives or methods of use. Secondly, we shall outline the context within which business models operate. As a conclusion we shall distil a research framework from these discussions by presenting an integrated model as the basis for further research into new services and product.
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?
