There is a lot of talk about all this, but what is the food supply chain and why is it so important to know and value it? Among the many virtues of our country, good food, plus the variety and quality of Italian food products place this industry in a prominent position in our economy.

We can noe take stock, explaining what is meant by an agribusiness supply chain and what steps and players are involved, with a special focus on the use of gases in the food industry and the important role they play.

What is food supply chain? The definition and its importance

The food supply chain is the set of companies, entities (private and public) and processing steps that enable food products to move from the field (or farm) to the end consumer’s table.

This pathway represents the history of all the food which we consume. For this reason, the legislature, both at the European and national levels, pays particular attention to the concept of a transparent supply chain: to guarantee to consumers maximum traceability of every step that leads to the products being offered for sale.

With a view to total transparency, information about the agri-food chain is available on product labels. This also makes it possible to enhance Italy’s agrifood heritage and its typical features, often represented by historic and prestigious crops and practices that are recognized worldwide.

The stages of the food supply chain

It is possible, therefore, to determine the various stages of this path. Here are the main stages of the food supply chain:

  1. Primary production
    This is the actual cultivation and farming stage, as well as fishing, aquaculture, forestry and animal farming. This includes all the operations that farmers and farms implement to bring food products to life or the raw materials needed to produce them.

  2. Collection and selection
    After ripening, the product harvesting phase begins, which is generally followed by a selection phase: an activity, which is crucial because it allows only products that meet the required quality standards to be moved to the next steps in the supply chain.

  3. Processing and transformation
    Here we are in the typical realm of the food industry in which animal and plant products, serving as raw materials, are processed into finished food products. Depending on the processing required for the specific product, this step may involve different parties, facilities, and technologies. The end result is the packaged product ready for consumption.

  4. Transportation and logistics
    At this point, warehousing and transportation of the finished products to the target markets becomes necessary.

  5. Distribution
    At this stage, products are made available for purchase in different channels: traditional retail, large-scale organized distribution (GDO), Ho.Re.Ca sector, and online trade.

  6. Consumption
    The end consumer is the last stage in this journey of the agribusiness supply chain.

The types of food supply chain

Depending on their type, it is possible to classify agrifood supply chains into different categories.

Short supply chain and long supply chain

Certainly the most common classification is determined by the number of steps and players involved that make up the supply chain, based on distinguishing between short and long supply chains.

A short supply chain involves a short route, with a limited number of steps (usually up to 3), in which the primary producer plays a very important role, and then involve a direct sale to the consumer. In contrast, the long supply chain is more complex and involves a larger number of participants.

KM 0, regional, national and international supply chains

Another criterion for classifying agribusiness supply chains is the distance the product travels to reach consumption. Generally, a greater distance also corresponds to a higher number of actors, but this equation is not always precise. In fact, a grower could structure the direct sale of products, even internationally, by taking advantage of the potential of online sales.

The KM 0 supply chainis significant, in which production, eventual processing and distribution take place in a limited geographic area, with the need for a small number of steps. This solution represents a model of sustainable development by reducing the environmental impact of the supply chain and improving economic utilization and having a greater positive impact on the local economy and employment.

The role of gases in agribusiness

In each of the stages of the agrifood supply chain, gases play a major role and are a valuable ally for all stakeholders seeking innovative solutions with a view to:

  • process optimization
  • Enhancement of the quality of excellence
  • Reduction of waste and pollutant emissions.

The benefits of using gases in the food industry are tangible, production efficiency is ensured by leaner processes through which to increase production volumes, have greater territorial reach and distribution capacity. Most importantly, they make it possible to produce foods that manage to keep the totality of organoleptic and nutritional properties intact for longer, ensuring a totalizing consumption experience that positively engages all the senses.

Food gases in the food & beverage sector

The principal food gases used in food & beverage are:

Used singly or in blends that combine their benefits, these are part of various production processes. Here are just a few examples:

You can learn more about the use of gases in various industries through the dedicated sections of our magazine: food, beverage and wine.

Food Gases: the SIAD offering for the agribusiness industry

Tradition, technology, innovative spirit, quality research and attention to sustainability find their way into our Group’s offerings related to food gases and related facilities and services.

Over the years, SIAD has acquired a specific positioning in support of the entire agribusiness, capitalizing on the specific skills of each of the companies that make up the Group.

In this infographic dedicated to the food supply chain, it is illustrated, as we can intervene in each of the stages, from the Management of raw materials, understood as the primary stage of the food production process, up to to point-of-sale efficiency, particularly looking at the Ho.Re.Ca. world, clearly going through all the phases properly defined as industrial: processing, preservation, packaging and distribution.

Here is a summary of SIAD’s main areas of focus in agribusiness processes.

Management of raw materials:

  • Hydroponic growing and carbonic fertilization
  • Biomethane supply chain
  • Aquaculture
  • Storage and processing of rice and grains

Industrial production:

  • Inerting and stripping of food liquids
  • Cooling and refrigeration of sauces and gravies
  • Temperature control in bakery baking processes and refinement of baking process
  • Degassing and roasting in coffee production
  • Coagulation and molding in cheese production
  • Portioning and crusting
  • PET and PLA bottle blowing
  • CO₂ recovery by taking it from waste by-product to industrial reuse

Storage and packaging:

  • Carbonation
  • Freezing and frosting
  • MAP Packaging

Distribution and transportation:

  • Refrigerated transport

Horeca and retail outlets:

  • Carbonation on tap (including in microbreweries)
  • Refrigerated counters and proper maintenance of the cold chain

We provide partners with ad hoc solutions, which are not limited to the Gas supply and the setting up of facilities, but which are complemented by technical and analytical support work, our consulting and training, and safety-related activities in order to build a 360-degree process efficiency path.

Learn more about our offer or to find out more write to: foodandbeverage@siad.eu