The systems approach can be utilized to establish the analytical context for all factors affecting food industry competitiveness, such as cost-efficiency, productivity, and quality and safety. The engineering and technology variables intrinsic to the food industries, their associated value chains and their environment could thus be identified which, once improved, will make the sector more competitive. This approach has been applied by the service in different type of projects and activities, as is well documented.

The importance of the efficient use of energy and related technologies for the competitiveness of small and medium agro-industries is described in AGS Bulletin 153.

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A guide for self-evaluation of the small rural food industry, to improve its operations, is presented in AGS Bulletin 154.

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Rural transport of food products , as an essential component of food chains, with country case-studies and proven solutions are contained in AGS Bulletin 155.

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The contributions of food engineering to quality and competitiveness in small food industry systems are analyzed in AGS Bulletin 156.

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