A Case Study of Norwegian Salmon for the Chinese Market. Master thesis by Andreas Høieggen Steensæth - Molde University College.
Vemund Holte Igesund & Fredrik Sebastian Rognstad - Molde University College were in dialogue with the company UNISOT, which has recently developed a traceability system that uses blockchain technology for tracking fish products. In the conclusion they discuss what the case study would have looked like if the fish products had been integrated into a traceability system such as UNISOT has developed.
The biggest obstacle to blockchain-based improvements in the global supply chain isn’t technology, it’s getting companies to trust one another.
With the advent of Internet, a need arose to identify entities online and while legal persons can have their information be made public, natural persons wish to maintain their privacy which is also guaranteed by law.
UNISOT ID has a completely decentralized, open, and extensible architecture which offers an alternative to current data silos by democratizing control over data. By being compatible with the European Self-Sovereign Identity Framework (ESSIF), UNISOT ID also offers full legal compliance in accordance with the electronic IDentification, Authentication and trust Services (eIDAS 910/2014) regulation. Article by Mirko Stanić
Sudan’s Governmental officials believe that Blockchain will be impactful for the country. These statements were made during the Blockchain for Government initiative visit to Sudan led by Bitcoin Association, the Swiss-based non profit organization.
Improving Supply Chain Management is key for the efficiency of resources, economics and time. We enhance all the advantages of ERP systems and IoT solutions, using the scalable, immutable and secure benefits of a global data ledger.
Put on your headphones, have something nice to drink and enjoy this conversation about the journey where it all started, from to the place we are now: the gift that is bitcoin blockchain and how we can build, build, build.
When the Canadian Cookbook author and food writer Julie van Rosendaal reached out on social media to ask her fellow consumers whether they noticed anything different about the texture of butter, the response from across the country was overwhelming.