Transcription of Developing sustainable food value chains - Guiding principles
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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.
iv Figures 1. A breakdown of the concept of value added 7 2. The sustainable food-value-chain framework 11 3. The sustainable food-value-chain development paradigm 15
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