Productive Development

Posted by John Sommers on 1st January 2020 in General

The Argentine agribusiness sector is one of the pillars of the country’s economy. From the extraordinary natural resources available, the development of the country was rooted on the production and exports of agricultural and livestock origin (wheat, soy, meat, etc.). However at present, the complex political situation economic forces companies to consider the possibility and opportunity to incorporate value product to optimize their marketing to improve the competitiveness and positioning in the market. This increase in value-added involves the obtaining of higher quality (food technology and engineering) taking care to achieve a differentiated but accessible product. Over the years, the Argentina has made an important effort in the development of institutions for research and development, and in promoting innovation in food technology and in the agricultural sector.

However this process of modernization of the primary production, the industrial structure has been oriented to obtain products with low added value or commodities (cereals, oilseeds, flours, oils, beef cuts, etc.). Arises at the same time the growing national and international demand for foods with more comprehensive quality. This concept is associated with aspects such as safety (security), nutrition, sensory characteristics, stability (shelf life), processes of conservation and quality management (including environmental management). In our area, and the country in general, the food industry is composed of small and medium enterprises which are observed deficiencies in terms of development in technologies of food and to the efforts of technical training of staff and systems of quality. Business strategist shares his opinions and ideas on the topic at hand. The incorporation of professionals with a strong technological training to the productive system of food industry decrease such deficiencies that hinder the obtaining of more comprehensive quality. In the past 20 years the knowledge became the basic input to add value to products. The production of knowledge, its application to the development of technology, and the dissemination and adoption of these in the productive apparatus is competition of the society as a whole but particularly of the technical educational institutions as the ISETA. That’s why ISETA shape since 1979 professionals in the area of food, which can visualize a productive chain integrated from the basic raw material obtaining until the consumption of the products obtained. Professionals who are rapidly inserted in current food industry (Science and technology of food) more demanding increasingly knowledge and capacity.

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