The Complete Manual of Small-scale Food Processing
Small-scale food processing is important worldwide. For individual processors, it is highly accessible as a start-up business, especially for women; farmers and fishermen can readily diversify into processing to increase their incomes; and high added-value enables processors to earn an income from relatively small scales of production. For policy makers: small-scale food processing can create employment, increase food security and improve nutritional standards.Written by an experienced food technologist and author, this book provides comprehensive technical and business information on all aspects of small-scale food processing in a single text. From how to assess the market, to primary and secondary processing, packaging, managing food safety, and finances, the book covers all the technical details and up-to-date information needed by a food processor. It is written in simple language suitable for the non-specialist and also for people who have English as a second language.
Table of Contents
About the author
1. Setting up a production unit
2. Post-harvest processing
3. Secondary processing technologies
5. Managing food quality and safety
6. Managing production
7. Planning and managing finances
‘This book is truly a “complete manual of small-scale food processing”. What makes it unique is that it is based on several case studies from all around the world. It has worked for many such small-scale food processors and will continue to work for others. This is a MUST read.
Peggy Oti-Boateng (PhD), Senior Programme Specialist for Science and Technology, UNESCO Office in Nairobi, KENYA.
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