I want to know what are the possible barriers occurred if any Food industry wants to use multi-sourcing for increasing Resilience in their supply chain network.
There are many livestock and crops regulations that change from one place to another. We're talking about the use or not of substances such as steroids for cattle or some pesticide use on crops. There are health concerns behind these regulations, but also political interests.
In addition to the obstacles and possible risks described by the previous colleague, the preponderance of political interests, there is also the under-capacity of production, sourcing of raw materials, material damage, processing and packaging, storage, planning error, wholesale distribution, retail redistribution to consumer, delivery delays ...
For more details and information about this subject, i suggest you to see links and attached file on topic.
Take into account, that Multi-sourcing in Food industry is a kind of opportunity (not only a source of pure risk). It represents a kind of solution providing Supplier Chain Redundancy. For example, Toyota Method ‘Dual Source'
The main barriers and risk in implementing multi-sourcing in food industry are:
1 - economical: more expensive - due to lower economies of scale
2 - logistic: less optimization and massification about transportation
3 - health - due to, a priori, more numerous load breaks through warehouses or distribution centres.
We must also emphasize its major advantage: securing supplies and guaranteeing the non-vulnerability of the supply chain. It's very essential at the moment.