Professor Peter Fellows has been appointed Editor for the relaunch of Food Chain by Practical Action, previously ITDG. The journal is described as an international journal of small-scale food processing and food supply management.
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What are the recent developments in small-scale food processing?
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Where is small-scale food processing heading (national or regional trends)
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Raw material supplies
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How to ensure consistent quality and reliable deliveries of raw materials.
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Processing equipment/technology transfer
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The relative cost/benefits of investment in new equipment or employing additional staff.
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Is it better to have equipment made by local engineers or to import it?
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Research and development of low-cost or appropriate processing equipment.
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Achievements and obstacles to the transfer of novel processing technologies to small-scale producers.
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Packaging supplies
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What can be done to improve the variety of available packaging and reduce the costs? Experiences of new packaging that have assisted marketing and improved the sales of foods from small-scale processors.
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Research and development into low-cost packaging, recycling and re-use of packaging, and/or biodegradable packaging.
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Development of low-cost packaging machinery.
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Quality assurance/food legislation
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Research and development of simple, low-cost analytical methods.
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Needs of small-scale processors for further research into food analysis and quality assurance methods.
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Experiences of the application of quality assurance systems, including HACCP and ISO 9000 or 22 000, in small-scale food processing.
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The effect of supermarket growth on quality standards required from small-scale producers.
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How can small-scale producers meet national and international quality standards, and comply with food regulations or buyer standards for food quality and food safety?
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Environmental impacts
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Methods or experiences of re-using of waste materials, research and development in waste disposal to reduce environmental impacts.
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Research and development into reducing energy consumption in food processing, alternative low-energy equipment, experiences of reducing the total energy load of small-scale businesses.
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Distribution, sales and marketing
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Research or experiences of novel methods to reach customers using printed materials, radio or TV media, the Internet, exhibitions and trade fairs.
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Is it better to sell locally or to export? – experiences of sales to multi-national companies, fair trade organisations, food relief operations, local wholesalers or supermarkets, and directly to local consumers.
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The effect of supermarkets on suppressing or stimulating local small-scale food processing.
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Research and development or experiences of novel food distribution methods that reduce energy consumption, maintain food quality or better meet customers’ needs.
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Getting involved in global value chains – is there a role for small-scale producers and what are the risks and benefits?
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Financial and business management
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Development of simple methods for financial management or business planning, and experiences of applying the methods.
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The future role of banks and other lending agencies in financing small-scale food enterprises.
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Training/staff development
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Developments in food processing training – new methods and novel training materials.
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Experiences of retaining staff, improving staff welfare and benefits.
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The role of workers in achieving a successful small enterprise.
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