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AFRICA
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S SILK ROAD
:
CHINA AND INDIA
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S NEW ECONOMIC FRONTIER
TABLE 6.14
Typology of African Agro-ExportersType
Type name
Main characteristics
Major facilities
Main skills
1
“Briefcase” Very small scale Pickup truck,
fax machineSome trading skills trader intermittent and opportunistic sales
2
SME generic Regular sales to regular Small packing shed with Trading and management exporter clientele of one or twosome cold storage capacity skills. At least one quality shipments per week and basic equipment (sorting control person. One or a few mostly sales of loose- tables)
persons to interact with packed produce virtually
3–4 pickup trucks farmers. Several produce all sales to wholesaler- grades.
based distribution channels
3
Large generic Regular sales to regular Larger packinghouse Supply chain management exporter clientele virtually every facilities with some skills. More quality control day. Mix of loose and automation and significant staff. Several agronomists prepacked produce. Most cold store facilities. Larger and larger number of field sales to wholesaler-based fleet of trucks including staff.
distribution
channels, some several insulated trucks.
to smaller supermarkets.
4
“Premium” Regular supplier to super-
Potentially requires develop-
Supply chain and food supplier markets and other upmarket ment and operation of one hygiene and HACCP distributors. Most sales are or more farms (to ensure management skills. of prepacked produce with supply control and trace-
Multiple layers of quality improved packaging and ability) with investments in assurance personnel.
product combinations.
farm equipment.
Advanced
production plan-Upgraded central pack house ning skills, including pro- facilities (stainless steel fessional farm management. tables, improved lighting, Needs to bean “accredited”
blast cooling system, good supplier.
sanitation, and worker hygiene systems) plus precooling centers in major product sourcing areas.
5
Value-added
Same as premium The above, plus separation The above, plus additional prepared food supplier with the addition of high- and low-risk areas food science personnel.
operator of a “high-care” line of and distinct “high-care” prepared ready foods rooms with the necessary temperature control and air venting systems, metal detectors, heat sealing equipment.
Source: Jaffee 2003.
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