Using Composable NFTs for Trading and Managing Expensive Packaged Products in the Food Industry

被引:10
|
作者
Hawashin, Diana [1 ]
Salah, Khaled [2 ]
Jayaraman, Raja [1 ]
Musamih, Ahmad [1 ]
机构
[1] Khalifa Univ Sci & Technol, Dept Ind & Syst Engn, Abu Dhabi, U Arab Emirates
[2] Khalifa Univ Sci & Technol, Dept Elect Engn & Comp Sci, Abu Dhabi, U Arab Emirates
关键词
Supply chains; Smart contracts; Food products; Nonfungible tokens; Stakeholders; InterPlanetary File System; Food industry; Composable NFTs; blockchain; Ethereum; smart contracts; food supply chain; packaged food products; security; trust;
D O I
10.1109/ACCESS.2023.3241226
中图分类号
TP [自动化技术、计算机技术];
学科分类号
0812 ;
摘要
The authenticity, traceability, and management of expensive food products require trusted, secure, and transparent end-to-end data provenance and transactions. In today's systems, transactions and data related to managing and tracing the origins and history of food products are typically stored in segregated data repositories, and controlled and managed by centralized entities, with no access or visibility to the public or key stakeholders. This increases the risk of data loss, alteration, and tampering. Further it erodes trust among all stakeholders, and weakens consumer sentiment and confidence in the expensive food market, and raises concerns about the verifiability and authenticity of expensive food products. To overcome this problem, this paper addresses the lack of traceability and authenticity problems in expensive food products utilizing blockchain technology and NFTs. NFTs are blockchain-based tokens that can be utilized to represent ownership of unique assets. We propose an NFT-based solution for expensive food products trading management, where the ownership of a food product is maintained by using digital certification, and the trading process is facilitated by smart contracts. We utilize composable NFTs for food products, where interrelated products, such as raw materials, packaged products, and Lots, are represented as top-down and bottom-up composable NFTs in the form of parent-child relationship. Composable NFTs embed extra utility within NFTs, especially when subsets of NFTs are needed. We integrate the InterPlanetary File System (IPFS) decentralized storage into our solution to avoid storing large files on the blockchain while maintaining their permanency and immutability. We present various diagrams to show the system elements and the interactions among them. We illustrate algorithms along with the solution implementation details. We evaluate our solution by conducting cost and security analyses. We make our smart contracts code publicly available on GitHub.
引用
收藏
页码:10587 / 10603
页数:17
相关论文
共 28 条
  • [1] USING INDUSTRY-DONATED PRODUCTS FOR MINI FOOD FAIRS
    FEE, C
    JOURNAL OF NUTRITION EDUCATION, 1985, 17 (03): : A100 - A100
  • [2] Inline Inspection of Packaged Food Using Microwave/Terahertz Sensing-An Overview with Focus on Confectionery Products
    Jelali, Mohieddine
    Papadopoulos, Konstantinos
    PROCESSES, 2024, 12 (04)
  • [3] Managing Enterprise Resource System (ERP) and Balanced Scorecard (BSC) in Food Industry in Brazil - Food and Beverage Products: A Multiple Case Study
    Couto, Celso Affonso
    Morais, Marcos de Oliveira
    Brejao, Antonio Sergio
    Vendrametto, Oduvaldo
    de Oliveira Costa Neto, Pedro Luiz
    ADVANCES IN PRODUCTION MANAGEMENT SYSTEMS: THE PATH TO INTELLIGENT, COLLABORATIVE AND SUSTAINABLE MANUFACTURING, 2017, 514 : 99 - 104
  • [4] Seaweed products for the future: Using current tools to develop a sustainable food industry
    Blikra, Marthe Jordbrekk
    Altintzoglou, Themistoklis
    Lovdal, Trond
    Rognsa, Guro
    Skipnes, Dagbjorn
    Skara, Torstein
    Sivertsvik, Morten
    Fernandez, Estefania Noriega
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2021, 118 : 765 - 776
  • [5] High throughput non-destructive assessment of quality and safety of packaged food products using phosphorescent oxygen sensors
    Banerjee, Swagata
    Kelly, Caroline
    Kerry, Joseph P.
    Papkovsky, Dmitri B.
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2016, 50 : 85 - 102
  • [6] Cost-effective production of bacterial cellulose using food industry by-products
    Liiaskina, Elena
    Revin, Victor
    Nazarkina, Mariya
    Bogatyreva, Alena
    Shchankin, Mikhail
    JOURNAL OF BIOTECHNOLOGY, 2015, 208 : S117 - S117
  • [7] PRODUCTION OF α-AMYLASE AND Saccharomyces cerevisiae BIOMASS BY USING BY-PRODUCTS FROM FOOD INDUSTRY
    Hyseni, Bahtir
    Salihi, Leonita
    Llugaxhiu, Dafina
    Musaj, Alush
    JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2022, 12 (03):
  • [8] Improving resource efficiency in the food industry by using non-conventional intermediate products
    Jonkman, Jochem
    Castiglioni, Alberto
    Akkerman, Renzo
    van der Padt, Albert
    JOURNAL OF FOOD ENGINEERING, 2020, 287 (287)
  • [9] Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
    Zarzycki, Piotr
    Wirkijowska, Anna
    Teterycz, Dorota
    Lysakowska, Paulina
    APPLIED SCIENCES-BASEL, 2024, 14 (10):
  • [10] Cost-effective production of bacterial cellulose using acidic food industry by-products
    Revin, Victor
    Liyaskina, Elena
    Nazarkina, Maria
    Bogatyreva, Alena
    Shchankin, Mikhail
    BRAZILIAN JOURNAL OF MICROBIOLOGY, 2018, 49 : 151 - 159