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FAO AGRICULTURAL SERVICES BULLETIN 156 Food Engineering, Quality and Competitiveness
in Small Food Industry Systems by Roberto Cuevas |
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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2004 |
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Cover photographs:
Food industries in the Caribbean searching for quality and
competitiveness.
Roberto Cuevas, FAO
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The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
ISBN 92-5-105250-6
ISSN 1010-1365
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected]
© FAO 2004
The context
Main characteristics of the food industry sector
Chapter 2. The agrofood sector as system
Why systems again?
Systems approach to the agrofood industry
The systemic nature of competitiveness
The systemic nature of quality
Chapter 3. Moving from needs to strategies and actions
Are new paradigms needed?
Comprehensive strategy development and action planning
Getting into actionHow to develop global strategic frameworks?
How to work with multi-stakeholder, multi-institutional strategy formulation processes to improve on-going national food and nutrition programmes?
How to apply the systems analysis to evaluate and improve the capacity of food networks, to implement segregated chains and traceability systems at the national level?
How to apply a competitiveness analysis to decision-making processes, as a tool to identify key interventions in specific food chains?
How to conduct an experts’ analysis and identify critical factors for improving the use of energy and environmental protection by the small agroindustry?
How to evaluate the viability of improvement in quality and competitiveness of current food industry businesses and postharvest and processing plants?
How to apply HACPP to small food industries and their networks?