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Food Engineering, Quality and Competitiveness in Small Food Industry Systems

By Food and Agriculture Organization of the United Nations

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Book Id: WPLBN0000100943
Format Type: PDF eBook
File Size: 0.5 MB
Reproduction Date: Available via World Wide Web.
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Title: Food Engineering, Quality and Competitiveness in Small Food Industry Systems  
Author: Food and Agriculture Organization of the United Nations
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao


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Agriculture Organization Of The United Nations, F. A. (n.d.). Food Engineering, Quality and Competitiveness in Small Food Industry Systems. Retrieved from

Nutrition Reference Publication

Electronic reproduction.

Excerpt: Consumers in both developing and developed countries demand high quality wholesome food products, at reasonable prices and which are to their full satisfaction. They also need to be protected from food-related illnesses and producers, handlers, processors and traders obviously benefit from increased consumer confidence and related sales. For these reasons all countries need to ensure that the supplies of food are not only acceptable and adequate from the point of view of nutritional and health aspects, and timely and opportune in terms of quantity, availability and affordability, but also of optimum quality and safety. A number of food control strategies have been proposed and carried out to ensure the quality and safety of food from production to consumption. FAO, as a specialized agency of the UN system dealing with the multiple aspects of food quality and safety, has developed activities through the years providing policy advice, generating and disseminating information and executing projects for building national capacity and helping the countries to ensure a safe and wholesome food supply. Recently, an institutional ?Strategy for a Safe and Nutritious Food Supply?, addressing key elements of policy advice, capacity building, technical assistance and required actions toward this end has been under development. This strategy is based on the food chain approach to food safety and quality including nutritional aspects.


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