Abstract: There is significant attention on traceability systems in the context of monitoring in the food industry. Although, this has focused increasingly on food safety, agro-food and non-food sectors have also instituted traceability requirements for product identification, differentiation and historical monitoring. This study utilizes the powerful technique of Design of Experiments (DOE) to study the effect of several process parameters on the response or quality characteristics of a process or product. The application of DOE avoids specialist knowledge of statistical analysis by replacing it with a graphical methodology, applied here in the production process of barcodes for food and agricultural products.