Quality and standardization as competitive strategies in the food processing sector

Abstract:

Food processing models are evolving in all countries, motivated in most cases, by globalization and growing competitiveness. This research carries out a review of the literature for analyzing the evolution of quality, the way it has been conceptualized and its standardization over time as fundamental elements for generating competitive advantages in the food and agricultural sector. The methodology is documentary or bibliographic; documents of interest linked to the variables under study were reviewed. Results indicate that the food-producing sector has been affected by State-defined economic policies, reflected in each of its stages: production, transformation, marketing and distribution of production, affecting the chain of value, making the adoption of total quality management models and philosophies increasingly frequent in order to generate products that satisfy client needs and expectations. Conclusions are that to obtain competitive advantages, orientation toward quality and standardization are vital strategies for achieving excellence, since they are fundamental in the foodprocessing sector for reaching efficiency, efficacy and improving the safety of the products.

Año de publicación:

2012

Keywords:

• COMPETITIVENESS
• Food-processing sector
• Quality
• standardization

Fuente:

scopus