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  • Writer's pictureYusuf Tokdemir

New Challenges in the Agri-Food Industry!

We have designed, coordinated and supervised a GAP program in Turkey after 2003. So that we supplied cereal grains, fruits, and vegetables without contaminants and residues according to the EU baby food regulations. We designed, developed and produced many prototypes and commercialized some of them in Turkey and CEEMENA markets. So that we have analyzed, developed and achieved competitiveness in the agrifood value chain. This created quality, profitability, and growth for the farmers, SMEs and the private sector in Turkey.

Agro-Food Consulting performs conventional and/or organic grape production and convert them to value-added products!

I know that we have to create systematic and continuous transient competitive advantages. Because, today, we can only create transient competitive advantages. This means that effective leaders can create waves of temporary competitive advantages. In other words, the job of orchestrating how these waves are managed and executed is mostly a crucial job of today’s business owners, CEOs, and leaders. Therefore, we have designed and developed many new products and performed consumer tests before launching.

I like this quote:

“To stay ahead, they need to constantly start new strategic initiatives, building and exploiting many transient competitive advantages at once. Though individually temporary, these advantages, as a portfolio, can keep companies in the lead over the long run.” Rita Gunther McGrath.

As an Agri-food Consulting Expert, we combine stability and dynamism in a continuous manner in donor-funded agri-food project management and create sustainability and competitiveness in the food value chain and welfare to the stakeholders by solving the challenges in the agrifood industry.

Now, let's look at the new challenges in the agri-food industry;

  1. Ensuring food authenticity and avoiding food adulteration

  2. Creating new packaging to prolong the shelf-life and reducing the spoilage and oxidation

  3. Providing long shelf life, maintaining freshness and minimizing the use of additives

  4. Improving the cold chain, prolonging the shelf-life of products and reducing the energy consumption

  5. Entering farming systems and practices that use low agrochemicals

  6. Increasing efficiency in processes and energy use

  7. Improving water use efficiency in food manufacturing

  8. Reducing waste and reusing of waste materialIntroducing products for healthy living and agingIntroducing low salt, low fat and low sugar foods

  9. Launching products for specific consumer groups

  10. Performing overall increase in plant and animal productivity and farm output

  11. Entering to the new marketsIncreasing the growing fields of the fruits and vegetables

  12. Increasing plant and animal production in urban or enclosed environments

  13. Developing and launching high quality convenience foods

  14. Educating the people and extending agricultural activities to developing countries to increase the supply.

  15. Financing the business

Innovation in the agrifood industry is a key factor in competitiveness!


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