SWOT Analysis of Food Industry of Nepal

An assignment submitted to the Mr. Yadav K.C., Asst. Prof., Central Campus of
Technology, Tribhuvan University, in partial fulfillment of the requirements for the degree
of M. Tech. in Food Technology

by

Pankaj Dahal

Central Department of Food Technology

Tribhuwan University
Nepal
October, 2020
SWOT analysis of food industry of Nepal

by

Pankaj Dahal

Central Department of Food Technology

Tribhuwan University
Nepal
October, 2020

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 Abstract
Food and beverage is a very competitive industry with a plethora of competitors in the market.
The right SWOT analysis would help you to make good strategic decisions. Like how to
identifies core strengths and weaknesses of the company, and to minimize threats and take
advantage of the opportunities. There is rising potential business opportunity in this Industry
because consumers are showing greater concerns over eating healthy. Therefore, the numbers
of potential and existing direct competitors are on rise too. However, tactical and strategically
marketing plans could be used to neutralize the threats and build on strengths. The brand
strength and inside knowledge will allow brand equity to pass to the new product improving
its initial appeal. Also, the availability of diverse raw material (fruit and vegetable), change in
life style, rising income, increased urbanization and positive government support, their exists
a good potential for expansion of fruit and vegetable processing industry in our country.

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 Contents

Abstract ................................................................................................................................... iii

1.0 Introduction ........................................................................................................................ 1

2.0 Food processing: global scenario ...................................................................................... 1

2.1 Food processing industry in Nepal ................................................................................... 2

2.2 Importance of food industry ............................................................................................. 3

2.3 Types of food from food industry in Nepal .................................................................. 4-6

2.3.1 Processed food ............................................................................................................ 4

2.3.2 Highly processed foods ............................................................................................... 5

2.3.3 Organic foods .............................................................................................................. 6

2.4 Strengths of food industry ............................................................................................. 6-7

2.4.1 Strong distribution network ........................................................................................ 6

2.4.2 Costing ........................................................................................................................ 6

2.4.3 Relations with suppliers .............................................................................................. 7

2.4.4 Return on investment period ....................................................................................... 7

2.4.5 Highly skilled workforce ............................................................................................ 7

2.4.6 Diversity ...................................................................................................................... 7

2.4.7 Market expansion ........................................................................................................ 7

2.4.8 Influence of social media ............................................................................................ 7

2.5 Weaknesses of the food industry .................................................................................. 8-9

2.5.1 Less research & development ..................................................................................... 8

2.5.2 Inventory cost.............................................................................................................. 8

2.5.3 Less profit ................................................................................................................... 9

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 2.5.4 Limited cash flow ....................................................................................................... 9

2.5.5 Diversity ...................................................................................................................... 9

2.5.6 High turn over ............................................................................................................. 9

2.5.6 High market share of some products .......................................................................... 9

2.5.7 Centralized system ...................................................................................................... 9

2.6 Opportunities for the Food Industry ....................................................................... 10-11

2.6.1 Online store & delivery ............................................................................................. 10

2.6.2 Technology to reduce cost ........................................................................................ 10

2.6.3 Higher income ........................................................................................................... 11

2.6.4 Higher Population ..................................................................................................... 11

2.6.5 Inflation and interest rate .......................................................................................... 11

2.6.6 Tourism ..................................................................................................................... 11

2.6.7 Training the employees ............................................................................................. 11

2.7 Threats to the food industry...................................................................................... 11-12

2.7.1 Competition............................................................................................................... 12

2.7.2 Fewer suppliers ......................................................................................................... 12

2.7.3 Customers’ changing tastes....................................................................................... 12

2.7.4 COVID-19................................................................................................................. 12

3.0 Conclusion ........................................................................................................................ 12

4.0 References ......................................................................................................................... 14

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1.0 Introduction

SWOT stands for strengths, weaknesses, opportunities, and threats, and so a SWOT analysis is
a technique for assessing these four aspects of the business. SWOT Analysis is a simple but
useful framework for analyzing your organization's strengths, weaknesses, opportunities, and
threats. It helps you to build on what you do well, to address what you're lacking, to minimize
risks, and to take the greatest possible advantage of chances for success. It can be used to kick
off strategy formulation informally, or in a more sophisticated way as a serious strategy tool.
It can also use to get an understanding of competitors, which can give the insights that need to
craft a coherent and successful competitive position (Anonymous, 2020b).

Economic growth, urbanization, increasing labor force participation of women and

associated changes in lifestyles have contributed to the rise of the food processing industry
relative to other sectors. Food processing sector is indispensable for the overall development
of an economy as it provides a vital linkage and synergy between the agriculture and industry.
It helps to diversify and commercialize farming; enhance income of farmers; create markets
for export of agro foods as well as generate greater employment opportunities. Food processing
or Agro-processing is a techno-economical process carried out for conservation and handling
of agricultural produce to make it usable as food, feed, fiber, fuel or industrial raw material.
Food and Agro-processing industry refers to the subset of manufacturing that processes raw
materials and immediate products derived from the agricultural sector. Food-processing
industry thus means transforming products originating from agriculture, forestry and fisheries.
Across the world, food-processing is considered to be a sunrise sector because of its large
potential for growth and socio economic impact. It not only leads to income generation but also
helps in reduction of wastage, value addition, and foreign exchange earnings and enhancing
manufacturing competitiveness. The main aim of this study is to throw light on the present
scenario of the industry in the country and to find the strength, weakness, opportunities and
challenges faced by the food industry in Nepal (Sarathe, Gupta, Basediya, & Kuchi, 2018).

2.0 Food processing: global scenario

The Global Processed Food Industry is valued at US $ 3.2 trillion and accounts for over 3/4th
of global food sales. Despite the large size of the industry, only 6% of the processed food is
traded the world over as compared to bulk agricultural commodities where 16% of produce is
traded. Growth in the industry has been higher in developed countries with USA topping the
list in consumption with 16% of the total processed food. The food processing sector has seen
a substantial growth in developing economies with increase in GDP, per capita income and
changes in life styles. Asia pacific leads the industry in terms of market share. The food
processing industry is characterized by intense competition, with the most reliable firms
performing well by focusing on efficiency in terms of fast processing and distribution. The
global economic recession had less effect on the food processing industry than other industries
due to rising demand for pre-packaged food. The industry is becoming increasingly automated
and is seeing labour costs decline. The main driving force behind global food sector is
technological innovation, which concentrates on satisfying consumer demands for more tastes
and easy-to-prepare foods (Rais, Aacharya, & Sharma, 2013).

2.1 Food processing industry in Nepal

The food-processing sector includes both large and small firms that carry out intermediate and
final processing of produce from agriculture, livestock and fisheries. In Nepal, sub-sectors with
the largest number of firms include grain milling (575 firms), bakeries (112 firms), dairy
industry (56 firms) and sugar processing (54 firms). While some sub-sectors, such as dairy and
vegetable oil, have an even balance of large and small firms. Large firms are dominated by the
noodles, biscuits and sugar processing industries, and small firms are dominated by the bakery
sector (Henley, 2017).

Several agricultural processes products are included in the NTIS. Cardamom, ginger,
tea, honey lentils and medicinal and aromatic plants are included in lightly processed goods
while more heavily processed goods include fruit and vegetable juices and instant noodles
(CBS, 2019).

Number of agro-processing Activity Number of

firms by subsector (2011/12) registered firms
NSIC code (2011/12)

1010 Processing and preserving of meat 3

1030 Processing and preserving of fruit 7

and vegetables

1040 Manufacture of vegetable and 36

animal oils and fats

1050 Manufacture of dairy products 56

1061 Manufacture of grain mill products 575

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1071 Manufacture of bakery products 112

1072 Manufacture of sugar 54

1073 Manufacture of cocoa, chocolate 17

and sugar confectionery

1074 Manufacture of macaroni, noodles, 16

couscous and similar farinaceous
products

1079 Manufacture of other food products 67

n.e.c.

1080 Manufacture of prepared animal 40

feeds

Source: CBS (2019)

2.2 Importance of food industry

The food processing and preservation industry have now become more of a necessity than a
luxury. It has an important role in the conservation and better utilization of food commodities
that grow in the country. In order to utilize the surplus during the season, it is necessary to
employ modern methods which extend the storage life for better distribution and also
processing techniques to preserve them for utilization in the off-season in both large scale and
home scale. Similarly, the level of interest on food and Agro-processing has increased
dramatically in recent years (K.C., 2015).

Food and Agro-processing have been grabbing the attention of the planners and policy makers
as it can contribute to the economic development of the country. The utilization of the
resources, both materials, and human, is one of the many ways of improving the economic
status of the people especially poor and marginally backward groups of the country. Very little
attention has been given to the handling, processing and preservation aspects of agricultural
produces. Various studies show that about 40% of the total production of agricultural
commodities is unfortunately wasted due to the inadequate facilities for processing and lack of
post harvest technology. Despite such a large production, their processing is yet to be
developed properly. The processing includes pre-processing of agricultural commodities
before they are fit to be used for final conversion into processed foods. Studies have shown
that the agricultural products with high value can effectively compete in the both local and

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international markets and can, therefore, contribute to the generation of higher income for
farmers and disadvantaged groups (K.C., 2015).

Among the agricultural commodities, fruits and vegetables are considered as perishable
commodities and are available during the certain parts of the year in the different regions and
wasted in large quantities due to the absence of facilities, proper handling, distribution,
marketing, and storage. Various success stories from the neighboring countries show the
improvement of the living status of rural folks by the establishment of small business
enterprises thereby resulting in rural development both by socially and economically. Food and
Agro-processing enterprises are the only feasible enterprise in the context of Nepal because
food and Agro-processing improve food nutritionally by removing toxic substances, extending
shelf-life and making more palatable. These enterprises have the potential to expand their
market size, especially if there are improvements in product quality and attractive packaging.
More aggressive market strategies and promotions are also needed. The availability of the good
quality raw materials and whether it is cheaper to produce these locally or import them are also
important factors to be considered (K.C., 2015).

2.3 Types of food from food industry in Nepal

2.3.1 Processed food

Disease reduction is an important benefit of food processing. As raw food begins to rot or spoil,
it becomes contaminated by molds and bacteria that may cause you to get sick. Processing
methods destroy those harmful pathogens. Processing foods also makes it possible for
manufacturers to provide consumers with a greater variety of foods. The people can enjoy
processed food items that are out-of season or not native to the region. Processed foods are also
easy to prepare and less time consuming than making a dish from scratch. The United States
Federal Food, Drug and Cosmetic Act, Section 201, Chapter II defines processed food as "any
food other than a raw agricultural commodity and includes any raw agricultural commodity
that has been subject to processing, such as canning, cooking, freezing, dehydration, or
milling." This definition establishes parameters for the Food and Drug Administration to
regulate quality and safety in the food processing industry. In consuming processed foods,
consider whether the benefits outweigh the potential negative effects of food additives such as
sweeteners, salts, artificial flavors and colorings, factory created unhealthy fats and chemical

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preservatives. Too much sodium can lead to serious consequences such as high blood pressure.
Processed foods also often contain excessive amounts of sweeteners, fat and salt. These
enhancements may encourage you to eat greater quantities of foods that have been stripped of
valuable nutrients such as fiber, healthy fats and antioxidants, which are substances found in
foods that can help prevent disease (Rao & Dasgupta, 2009).

Food processing is a procedure in which food is prepared for consumption. People often
use this term to refer specifically to making packaged foods, but technically anything which
transforms raw ingredients into something else is a form of food processing, ranging from
grilling vegetables in the back yard to making television dinners in a food manufacturing
facility. The sector focused on processing food employs large numbers of people, many of
whom are unskilled laborers (Sarathe et al., 2018).

There are several purposes to food processing. The most basic goal is to prepare food
which is palatable. This can include processing ingredients which are not safe to eat raw,
flavoring foods to make them more interesting, and making dishes which comply with cultural
and religions norms surrounding food, in addition to addressing issues such as allergies.
Processing food is also usually intended to make food which is nutritious, and can include
activities such as food fortification, in which vitamins and minerals are added to food during
processing to increase the nutritional value. Safety is also a major concern in food processing,
especially industrial processing to create packaged foods which are sold commercially. These
facilities can be easily contaminated and the contamination can quickly spread, causing
widespread illness. Part of making food safe includes processing it to remove any potential
risks, such as bacteria in milk, in addition to maintaining strict safety procedures to reduce the
risk of introducing harmful organisms during processing (Rao & Dasgupta, 2009).

2.3.2 Highly processed foods

Highly processed foods are made from combinations of unprocessed food, minimally
processed food and processed food ingredients. Many are designed with consumer convenience
in mind. They are often portable, can be eaten anywhere and require little or no preparation.
Discussions of processed foods in the popular media often refer to products in this category.
Highly processed foods include snacks and desserts, such as cereal bars, biscuits, chips, cakes
and pastries, ice cream and soft drinks; as well as breads, pasta, breakfast cereals and infant
formula. Highly processed animal products include smoked, canned, salted and cured meats
and products made from extruded remnants of meat, such as nuggets, and some sausages and

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burgers. Many vegetarian alternatives to meat are also highly processed. Highly processed
foods are made using techniques like mixing, baking, frying, curing, smoking and the addition
of vitamins and minerals. Given the wide variety of foods that could qualify as highly processed
and the lack of any clear, widely accepted criteria for defining them as such, it is difficult to
make any generalizations about the nutritional value of highly processed foods. Some health
professionals, however, have expressed concern over the growing popularity of certain highly
processed foods in diets (Kaul, 2009).

2.3.3 Organic foods

Organic foods have been accepted due to their perceived health benefits over conventional
food. The organic industry is growing rapidly and has caught the attention of farmers,
manufacturers and, above all, consumers. Organic foods protect from heart disease and cancer,
as they contain Phenolic compounds. Organic food ensures high food quality, which other
conventional foods cannot give. Many people prefer to grow organic food in their home
gardens, because it costs about 20 percent more than the conventional food. Nepal today is on
the threshold of an organic revolution and Indian Organic Food industry though at a nascent
stage, has experienced steadfast growth in past few years. The country’s budding organic food
market is transforming into world’s fastest growing organic food market backed by a shift in
consumer behavior and spending patterns. Organic Food Industry has been blossoming in
Nepal (Sarathe et al., 2018).

2.4 Strengths of food industry

Some of the strengths of the food and beverage industry are as follows:

2.4.1 Strong distribution network

Hotels and restaurants offering specific foods and drinks usually have chains and networks of
hotels across the country. Some brands operate at a global level. However, they have a very
good distribution system, which makes the products available to the customers regardless of
their location (Shaw, 2020).

2.4.2 Costing

Since the products of the food and beverage industry produced at the economies of scale,
therefore, the prices of them are low. Cheap prices make products affordable to customers
(Shaw, 2020).

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2.4.3 Relations with suppliers

The relationship between the food and beverage industry has with its suppliers isn’t temporary.
In fact, it goes on for years supplying the same products day after day. When you have reliable
suppliers, then you wouldn’t face shortages and delays in the delivery of products (Shaw,
2020).

2.4.4 Return on investment period

Food and beverage industry require a huge investment to start, and the minimum profiting
period comprises of 5 years. Initial years would cover all the basic costs and expenses, the
balance sheet would remain equal in the beginning. Once it starts profiting, you would earn a
lot in the long term (Shaw, 2020).

2.4.5 Highly skilled workforce

Staffs of food industry may seem simple jobs. But they require a great proficiency in the skill,
only then they would be able to produce and deliver the quality service (Shaw, 2020).

2.4.6 Diversity

The interesting thing about the food and beverage industry is diversity. Its workforce usually
from different social, cultural, racial, regional, and ideological backgrounds, but they work as
one team under one roof. Diversity is not good for innovation and creativity, but it also boosts
the team spirit (Shaw, 2020).

2.4.7 Market expansion

When you have a strong diverse team, and also a diverse portfolio of products, then you can
easily expand your business into different areas. That’s how McDonald’s has created a network
of hotels across the world (Shaw, 2020).

2.4.8 Influence of social media

We’re living in the world of social media (Facebook, Instagram, Whatsapp, Twitter, etc) if the
food and beverage industry effectively use these platforms. Then they can reach a much bigger
audience, and attract many new customers (Shaw, 2020).

Some other strength of food industry are (Anonymous, 2020a):

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 • Overcapacity in some sectors of the food-processing industry is serving to increase
overhead costs per unit of output, raise prices and make them less competitive or, where
prices remain the same, reduce profit margins.
• Some sectors, such as frozen foods, bread and bacon, have suffered from poor
merchandising and category management in supermarkets, which has done little to
maintain consumer interest in them.
• Food health scares are regularly exaggerated by the media. This can cause a knee-jerk
reaction by consumers who do not have accurate, representative information on the
matter in question, and lead to reduced consumer spending.

2.5 Weaknesses of the food industry

Some weakness of the food industry of Nepal are (Anonymous, 2012):

• Low availability of adequate infrastructural facilities

• Lack of adequate quality control and testing methods as per international standards
• Inefficient supply chain due to a large number of intermediaries
• Higher requirement of working capital.
• Inadequately developed linkages between Research organizations and industry.
• Seasonality of raw material

Some other weakness are:

2.5.1 Less research & development

The food and beverage industry usually don’t allocate a specific budget for research and
development. Chef and cook follow the specific cooking style and product the same product
over and over again. One thing we all know that customers usually get tired of the same taste.
If you don’t change or update your products’ tastes, then they would go to the other brand
(Shaw, 2020).

2.5.2 Inventory cost

There should be a narrow margin between the supply of raw products, cooking, and
consumption. It would only be possible if you have a punctual supplier. If you’re unable to find
one, then you would have to pay for the unnecessary inventory cost. If your business is big,
then it would be high (Shaw, 2020).

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2.5.3 Less profit

Having discussed earlier that hotels and restaurants in the food and beverage industry usually
required a huge investment, and their profit margin is very low in the beginning. Therefore,
you shouldn’t be completely reliant on one source of earning (Shaw, 2020).

2.5.4 Limited cash flow

If you have started the business in the food and beverage industry without having done
sufficient planning in terms of profit period, inventory cost, and other miscellaneous expenses.
It’s highly probable that your business would end up limited cash flow and borrow from other
loan agencies (Shaw, 2020).

2.5.5 Diversity

A diverse workforce is an asset to the company if people are educated, tolerant, and patient. If
not, then diversity would create a conflict among workers that would affect their performance
(Shaw, 2020).

2.5.6 High turn over

Employees working in the food and beverage industry usually rely on the tips of customers,
because their hourly wages are very low. They are from the demographic of students and part-
time workers. Whenever they get a better opportunity, they leave it immediately (Shaw, 2020).

2.5.6 High market share of some products

When you have a diverse portfolio of food and drinks, then not all the items in the menu list
would attract a huge market share. Only some of the items on the list would become successful.
In the end, your business would be relying on the few items to cover all the expenses (Shaw,
2020).

2.5.7 Centralized system

The functionality and decision-making system of the food and beverage industry is centralized.
The management decides and the employees have to follow. Employees don’t be involved in
the decision-making process. Management remains unaware of the public interest and
employee’s lack of performance (Shaw, 2020).

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2.6 Opportunities for the Food Industry

Some of the opportunities of food industry in Nepal are (Sarathe et al., 2018):

• Increasing literacy, rapid urbanization and rising per capita income resulting in rapid
growth and changes in demand patterns. This is creating great opportunities for
exploring the large hidden markets.
• Demand for processed /convenience food is constantly increasing.
• Liberalized policies with specific incentives for high priority food processing sector
provide very favourable environment for investments and exports in the sector.
• Large crop and material base offering a vast potential for agro processing activities
• Setting of Agri-export zone (AEZ) and food parks for providing added incentive to
develop green field projects
• Rising income levels and changing consumption patterns
• Favourable demographic profile and changing lifestyles
• Integration of development in contemporary technologies such as electronics, material
science, bio-technology etc. offer vast scope for rapid improvement and progress
• Opening of global markets.

Some other opportunities are:

2.6.1 Online store & delivery

Most of the world-leading brands in the food and beverage industry are converting their
business online. Where people would have the option to choose any of their favorite food items
and place their order for delivery. Your store would receive the online order, process it, and
deliver the required food items on the customer’s address (Shaw, 2020).

2.6.2 Technology to reduce cost

If the food and beverage industry adopt technology in the maintenance of recording, smart
broiler and ovens in the kitchen, and online ordering system. Then the whole business would
become efficient, there won’t be any delaying cost or kitchen-related safety incidents. Although
these events happen rarely; but when they do, then they cost your business a lot (Shaw, 2020).

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2.6.3 Higher income

The income of the ordinary working class has been increasing for the past few years, it’s
because of wage laws. When people have extra money, then they would spend by eating well.
More sales mean more profit (Shaw, 2020).

2.6.4 Higher Population

Population has been increasing in Nepal. Although it has many disadvantages, it’s beneficial
for the food and beverage industry. It is because a higher population means more people to
feed, more people means more sales (Shaw, 2020).

2.6.5 Inflation and interest rate

Industrialization, mass production, and economies of the scale have lowered the per-item cost.
More businesses are proliferating because of the lower interest rate. Consequently, people have
more salaries and the products are getting cheaper. It’s a win-win situation for the food and
beverage industry (Shaw, 2020).

2.6.6 Tourism

The tourism industry is directly linked with hotels and restaurants, and hotels offer food and
drinks. When the tourism industry has been increasing, more tourists are visiting different parts
of the Nepal, staying at the hotels, and enjoying different types of local foods and drinks (Shaw,
2020).

2.6.7 Training the employees

Training your employees may seem a waste of time and an expense. But it saves your business
a lot of other costs like; proficient service, fewer incidents, and fewer turnovers. When you
train your employees to perform better, actually you’re investing it in the future of your
business (Shaw, 2020).

2.7 Threats to the food industry

Some of the threats for food industry in Nepal are (Anonymous, 2012):

• Affordability and cultural preferences of fresh food

• High inventory carrying cost
• High taxation

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 • High packaging cost

Some other threats are:

2.7.1 Competition

Technology and online shopping have made the entrance into this industry quite easier.
Resultantly, the food and beverage industry has become very competitive. Now, customers
have a plethora of choices to order one product. There are many brands offering the same
product (Shaw, 2020).

2.7.2 Fewer suppliers

Since the market is very competitive, but the supplying sources of raw material are limited.
The functionality of your business depends on the good relations you have with your suppliers.
If they supply you the raw products timely, only then you’d be able to complete the orders on
time (Shaw, 2020).

2.7.3 Customers’ changing tastes

Since the market is crowded with many competitors and customers have many options to order
the same product. In such an environment, you have to be unique in terms of food taste. Only
then you would be able to capture the market share. Now, customers want not only food but a
unique and different taste (Shaw, 2020).

2.7.4 COVID-19

A recent wave of Coronavirus (COVID-19) has caused the lockdown everywhere. Hotels,
restaurants, and tourism are badly affected by it. The food and beverage industry also go side
by side. Those hotels that were offering online services are still running, and others have to do
the same in order to survive (Shaw, 2020).

3.0 Conclusion

After carefully studying the swot analysis of the food industry, we conclude that the food and
beverage industry is a very profitable business. Although very competitive and it requires a
huge investment to start. But the current wave of COVID-19 has affected it very badly. Online
orders and home delivery is a very good option for the newcomers and also for those that
haven’t started it yet. Keeping in view the availability of diverse raw material (fruit and

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vegetable), change in life style, rising income, increased urbanization and positive government
support, their exists a good potential for expansion of fruit and vegetable processing industry
in our country. Establishment of fruit processing units in rural sector shall help in reducing the
post harvest losses, develop wide variety of value added products, and utilize by-products of
food industry to improve the economic lot of growers, processors and nutritional status of
Nepalese population.

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 References

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http://ecoursesonline.iasri.res.in/mod/page/view.php?id=110117

Anonymous. (2020a). Essay about food industry swot analysis. Retrieved from
https://www.bartleby.com/essay/Food-Industry-Swot-Analysis-F3MDXEKTC

Anonymous. (2020b). SWOT analysis: Mind Tools.

CBS. (2019). National Economic Census 2018. Nepal.

Henley, G. (2017). Pathways to Prosperity and Inclusive Job Creation in Nepal. UK.

K.C., J. B. (2015). Importance of agri-food processing in Nepal. Retrieved from

http://www.collegesnepal.com/blog/importance-of-agri-food-processing-in-nepal/

Kaul, G. L. (2009). Processed Fruits and Vegetable Industry in India: Constraints and
potentials. Paper presented at the A paper National Conference on Development of
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Rais, M., Aacharya, S., & Sharma, N. (2013). Food processing industry in india: S&T
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Rao, N. C., & Dasgupta, S. (2009). Nature and employment in food processing sector. 109-
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Sarathe, A., Gupta, R., Basediya, A. L., & Kuchi, V. S. (2018). Recent trends and swot analysis
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Shaw, A. A. (2020). SWOT analysis of the food and beverage industry. Retrieved from
https://www.marketingtutor.net/swot-analysis-of-the-food-and-beverage-industry/