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The common features of food systems around the world, including spatial dispersion, uncertainty of production, seasonality, perishability, increasing international integration, and important public-sector roles. It also outlines the common problems of food systems, such as price instability, inadequate access to food, and negative attitudes towards intermediaries. The document also explores development approaches from the 1960s to the present, including industrial fundamentalism, planning and parastatals, expanding farm-level production, integrated rural development, and current emphases on liberalization, globalization, food security, ngos, and information and institutional design.
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Spatial dispersion Differences in scale of production across vertical levels in the food system Sequential nature of production
Evolution mensuelle des prix à la consommation
50
70
90
110
130
150
170
190
210
230
250
(^19901991199219931994) Mois 1995 1996 1997 1998
Fcfa/kg
Sorgh-bko Mil-bko Mil-kayes Sorgho-kayes Mais-bko Mais-kayes
2
Uncertainty of production Seasonality Perishability Increasing international integration Important public-sector roles
Price instability due to both supply and
demand shocks (more at farm level than consumer level in industrialized economies)
Chronic inadequate access to food by
many low-income households
4
Industrial Fundamentalism: 1950s and
1960s
Planning & Parastatals: 1950s-1970s
Expanding Farm-level Production–
Green Revolution: 1960s-1970s
Integrated Rural Development--
Poorest of the Poor
Current Emphases:
