| 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...
|