Volume 5, Issue 4 (Nov 2020)                   JNFS 2020, 5(4): 353-364 | Back to browse issues page

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Tarnagda B, Paul Karama B J, Gustave Yaguibou A, Ouattara-Sourabié P B, Kaboré S S R, Goungounga G C, et al . Food Quality Standards: Quality Issues and Challenges of Food Chain in Burkina Faso. JNFS. 2020; 5 (4) :353-364
URL: http://jnfs.ssu.ac.ir/article-1-295-en.html
UFR SVT, Joseph KI-ZERBO University. Laboratory of Biochemistry and Applied Immunology (LaBIA), Center for Research in Biological Sciences, Food and Nutrition. Ouagadougou, Burkina Faso
Abstract:   (524 Views)
Background: In Burkina Faso, the agricultural sector accounts for 35% of the gross domestic product (GDP) and employs 82% of the active population. The agri-food industries must apply the requirements of the management systems to improve their economic position and ensure sustainable development. The present study aimed to highlight the similarities and particularities of these repositories grouped according to the conformity procedures. Methods: Interviews were conducted with the state technical services and research and development support agencies of Burkina Faso in order to identify and make a comparative study of the available benchmarks. Results: We studied eight standards (ISO 9001, ISO 14001, ISO 45001, NBF 01-027: 2009, NBF 01-028: 2009, ISO 22000, BRC and IFS). These standards help improving competitiveness of the companies as well as developing the trade and food security. In addition to these standards, three private repositories were used for large distribution: Global Good Agriculture Practices, British Retail Consortium, and International Food Standard. These standards are responsible for the operations of agriculture and agribusiness in the face of numerous commercial, regulatory, health, economic, and societal requirements. They are mainly oriented towards the treatment of the main risks: cross-contamination, fatal accident, health damage, environmental pollution, unavailability of the production tool, loss of customer, etc. Conclusion: The conformity assessment of food products on the basis of specific benchmarks makes it possible to highlight the positive aspects of these products
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Type of article: review article | Subject: public specific
Received: 2019/12/31 | Accepted: 2020/06/20 | Published: 2017/11/15 | ePublished: 2017/11/15

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