A New Method for Food Production Analysis and Optimization Applied to Citrus Industry

This work is aimed to present a method for analyzing and optimizing food production processes from the primary production until the final residue. The aim is to have a global view on the entire production chain in order to put in light, through a deep analysis, the strength and the weaknesses of the process and to propose solutions for its improvement and optimization. The solutions, of course, depend on which is the main objective of the involved production realities and consider also the location of the production. Here is reported the first case study, the citrus industry, which products are citrus juices and essential oils. In this case the authors individuated some solutions and started to develop some of them. The results will be here presented.