Developing sustainable food value chains - Guiding principles

Developing sustainable food value chains Guiding principles PRODUCTION AGGREGATION PROCESSING DISTRIBUTION CONSUMPTION. 1 2. [A]. 3. [B]. 4. 5 LOCAL. MARKET. Developing sustainable food value chains Guiding principles David Neven food AND AGRICULTURE ORGANIZATION. OF THE UNITED NATIONS. Rome, 2014. RECOMMENDED CITATION. FAO. 2014. Developing sustainable food value chains Guiding principles . Rome Cover photos (from top). Women work the rice fields in Vietnam and most Developing countries. Lothar Wedekind/IAEA. A worker at the Valdafrique Processing Plant. FAO/Seyllou Diallo Employee canning artichoke hearts at the AgroMantaro processing plant in Jun n, Peru. FAO/David Neven Women buying fish from the wholesaler. FAO/Antonello Proto A little girl eats a freshly-made roti. S. Mojumder/Drik/CIMMYT. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

v Foreword The development of sustainable food value chains can offer important pathways out of poverty for the millions of poor households in developing countries.

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  Food, Chain, Sustainable, Value, Developing, Value chain, Developing sustainable food value chains

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