Geography M4 Food Processing

FOOD PROCESSING

GEOGRAPHY MODULE # 4 UNIT # 2 LESSON #21

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OBJECTIVES

Food Processing in Trinidad & Tobago

Food Processing in Singapore

Trends in Food Processing

Challenges in Food Processing

INTRODUCTION

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FOOD PROCESSING

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OBJECTIVES





INTRODUCTION

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OBJECTIVES

The student should be able:

describe the main characteristic of the food processing industry of Trinidad and Singapore.

explain how factors such as raw material, labour, and markets influence the location of food processing industry in Trinidad and Singapore.

explain how government policies promote the development of the food processing industry in Trinidad and Singapore.

compare the food processing industry in Trinidad and Singapore.

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OBJECTIVES





INTRODUCTION

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TRINIDAD &TOBAGO

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OBJECTIVES





INTRODUCTION

XABOUT TRINIDAD & TOBAGO

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http://en.wikipedia.org/wiki/File:Coat_of_arms_of_Trinidad_and_Tobago.png

OBJECTIVES





INTRODUCTION

XABOUT TRINIDAD AND TOBAGO

The twin island republic of Trinidad & Tobago is the southernmost islands in the Caribbean archipelago, and located off the northeastern coast of Venezuela.

It has a total area of 4,768 square km. which makes if the 5th largest island in the Caribbean.

Its population was estimated to be approximately 1.3 million in 2012.

Trinidad & Tobago has a GDP(per capita) of US$ 17,000.

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OBJECTIVES





INTRODUCTION

XFOOD PROCESSING IN TRINIDAD

Food processing is one of the largest manufacturing sector in Trinidad contributing more than 50% of total manufacturing output and accounts for approximately 3% of the total GDP.

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OBJECTIVES





INTRODUCTION

XFOOD PROCESSING IN TRINIDAD

Food processing employs about 13,000 people in about 500 businesses. Companies range in size from large multi nationals like Nestle to small family run businesses employing less than 10 persons.

Plants process poultry, sea food, fruits, vegetables, confectionary, dairy products , baked goods and pasta.

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OBJECTIVES





INTRODUCTION

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CHARACTERISTICS OF FOOD PROCESSING INDUSTRY IN TRINIDAD

LOCATION: Factories are located in the large cities and towns so as to be near to the markets.

RAW MATERIALS: raw material and semi-processed material comes from two sources:

a. the island’s agricultural outputs e.g. sugar , cocoa and rice and rich fishing grounds off-shore.

b. imports of semi-processed materials from the USA and Canada.

LABOUR SUPPLY: The industry employs approximately 9,000 skilled and semi-skilled workers who live in surrounding communities.

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OBJECTIVES





INTRODUCTION

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ACCESSIBILITY: A dense efficient network of roads makes most areas of the island accessible. This facilitates the rapid collection of raw materials and efficient distribution of finished products from factory to the market.

LEVEL OF TECHNOLOGY: The level of technology utilized vary from relatively simple, such as, the use of high pressure and temperature to maintain the freshness of meat and dairy products to the more complex methods of freeze-drying and irradiation.

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OBJECTIVES





INTRODUCTION

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GOVERNMENT:

Government plays and important role by facilitating duty free entry of material and equipment.

Imposing high taxes on some imported food items that compete directly with those produced locally.

Financing the training of skilled workers in institutions of higher learning.

Financing research to develop better methods of processing of local produce.

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OBJECTIVES





INTRODUCTION

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WHERE IS SINGAPORE?

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OBJECTIVES





INTRODUCTION

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FLAG OF SINGAPORE

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OBJECTIVES





INTRODUCTION

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ABOUT SINGAPORE

Singapore is an island located at the tip of the Malaysian Peninsular in the heart of Southeast Asia.

It has a total land area of 692 square km. which makes it slightly larger than the island of St. Lucia.

Its population was estimated to be approximately 5 million in 2006.

Singapore has a GDP(per capita) of about US$28,000.

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OBJECTIVES





INTRODUCTION

XFOOD PROCESSING IN SINGAPORE

Food processing is one of the major industries in Singapore contributing 3.5% of the country’s GDP in 2011.

Food processing enterprises in Singapore fall into two broad categories , the small and medium-size enterprise (SME) which make up about 95% of the enterprises and the very large enterprises. The labour force in the SME’s range from a few workers to about 200 workers.

The food processing enterprises include dairy products, edible oils, beverages, beer, bakery products, processed meats and chocolates.

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OBJECTIVES





INTRODUCTION

XCHARACTERISTICS OF FOOD PROCESSING IN SINGAPORE

LOCATION: Singapore has over 600 food processing companies which are located in industrial estates scattered all over the island.

RAW MATERIALS: Most of the raw materials used in the food processing industry are imported either in their raw state of as semi-processed goods as the local farming sector is very small.

LABOUR SUPPLY: The food processing industry employs about 19,000 workers that come from the surrounding towns and villages.

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OBJECTIVES





INTRODUCTION


ACCESSIBILITY:

Singapore has a dense network of roads linking the industrial areas with the city and towns and the airport and seaport. This facilitates the efficient distribution of goods both locally and to overseas markets.

LEVEL OF TECHNOLOGY:

The level of technology used in food processing has increased in keeping with global trends. This is facilitated by a skilled and well-educated labour force.

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OBJECTIVES





INTRODUCTION


GOVERNMENT:

Land is scarce in Singapore and the government ensures that industrial zones are established all over the island.

Supports local food producers in branding products and breaking into export markets.

Singapore is a free-port thus there is duty free entry of products.

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OBJECTIVES





INTRODUCTION

XTRENDS IN FOOD PROCESSING

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OBJECTIVES





INTRODUCTION

XTRENDS IN FOOD PROCESSING

Some of the trends in the food processing industry in Trinidad and Singapore are as follows:

Consumers are increasingly aware of the correlation between health and nutrition and are demanding products that are low in fat, sodium and sugar.

As more women enter the workforce there is greater demand for more convenience foods.

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INTRODUCTION

XTRENDS IN FOOD PROCESSING Cont’d

Growth in the middle class due to increases in disposable income has resulted in higher demand for on-line purchases.

There is increasing use of technology to improve the shelf life of products.

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OBJECTIVES





INTRODUCTION

XCHALLENGES IN FOOD PROCESSING

The food processing industries in Trinidad are facing the following challenges:

Competition from imported processed food that are attractively packaged and advertised.

Globalization and trade liberalization makes it difficult for local foods to maintain their hold on local markets.

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OBJECTIVES





INTRODUCTION

XCHALLENGES IN FOOD PROCESSING

The challenges to the food processing in Singapore are as follows: The limited size of the domestic market means that

there is the reliance on the export market for growth. Thus many food processing industries are constantly looking for more opportunities to sell their products in overseas markets.

Increasing competition from regional competitors who produce similar products more cheaply due to lower labour costs.

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Geography M4 Food Processing

Education

trinidad food processing

objectives food processing

food processing challenges

sea food

trinidad location

singapore trends

semiprocessed material

raw materials