NOVEMBER 23 2008         
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N.F.C. de Centroamérica

Guatemala
Phone: (502)3372358
http://www.fao.org/docrep/008/y5788e/y5
788e06.htm

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Small food industries operate within a web of macroeconomic, microeconomic, social and technical forces that determine competitiveness within the sector. This bulletin proposes to utilize the systems approach to establish the analytical context for all fa

Antle, J. M. 2000. No such thing as a free safe lunch: the cost of food safety regulation in the meat industry. Amer. J. Agr. Econ. 82 (5): 310-322. Attaie, H. & Fourcadet, O. 2003. Guidelines for value chain analysis in the agri-food sector of transitional and developing economies. ESSEC Business School, France. FAO, Rome. Bauman, H. E. 1974. The HACCP concept and microbiological hazard categories. Food Technology, 28 (9): 30, 32, 34, 78. Bell, A., Mazaud, F. & Mück, O., 1999. Guidelines for the analysis of postproduction systems. Rome and Eschborn, Germany. Food and Agriculture Organization of the United Nations/Deutsche Gesellschaft für Technische Zusammenarbeit (GTZ). Bellinger, G. 2002. Systems. Change management. The Columbo theory (available at http://outsights.com/systems/columbo/). Bellinger, G. 2003. Systems thinking. An operational perspective of the universe (available at http://www.outsights.com/systems/systhink/systhink.htm). Berdegué, J. A., Balsevich, F., Flores, L & Reardon, T. 2003. The rise of supermarkets in Central America: implications for private standards for quality and safety of fresh fruits and vegetables. Final Report for the USAID-RAIS...

Keywords
Food engineering, quality and competitiveness in small food industry systems,
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