FAO AGRICULTURAL SERVICES BULLETIN 156

FAO AGRICULTURAL SERVICES BULLETIN 156

Food Engineering, Quality and Competitiveness in Small Food Industry Systems
with Emphasis on Latin America and the Caribbean

by

Roberto Cuevas
Agricultural and Food Engineering Technologies Service
Agricultural Support Systems Division
Agriculture Department


FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Rome, 2004
 
Table of Contents

Cover photographs:

Food industries in the Caribbean searching for quality and competitiveness.
Roberto Cuevas, FAO

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

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© FAO 2004


Contents

Preface

Acknowledgements

Chapter 1. Introduction

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 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?

References

FAO Technical Papers

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