FAO AGRICULTURAL SERVICES BULLETIN 156
Food Engineering, Quality and Competitiveness
in Small Food Industry Systems
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Food industries in the Caribbean searching for quality and
Roberto Cuevas, FAO
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© FAO 2004
Chapter 1. Introduction
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 action
How 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?
FAO Technical Papers