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Small-scale Food Processing, The Complete Manual of

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978 1853 397660
1.00 LBS
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Product Description

Small-scale processing adds value to raw materials and generates profits to give processors an income for an affordable investment. It is particularly suitable for women and enables farmers and fishworkers to diversify their sources of income. For policymakers, it can achieve economic or social development objectives, employment creation, improved nutrition and food security. The Complete Manual of Small-scale Food Processing provides comprehensive technical and business information in a single text. It is written for non-specialists and is intended as a guide for staff in development organizations; to provide ideas and information for business owners; and for staff and students on courses in food science and technology, marketing, engineering, business management, agriculture, and hospitality management.

From the initial requirements for market research and establishing a production unit, the author leads readers through the stages of raw material preparation and the many different types of secondary food processing that are possible at a small scale, together with the methods of quality assurance that are needed to produce safe, attractive products. Chapters on packaging, managing production, and finance provide essential advice for helping small businesses to become profitable.

Dr. Peter Fellows is a consultant food technologist supporting organizations that assist the development of small-scale food processing. He taught food technology at Oxford Brookes University, worked for Practical Action's Agro-processing Department, and was UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. His practical experience covers 20 countries and he has published 34 books and 40 articles on food processing.

Contents:  Preface, About the author, Acknowledgements, Introduction

1 Starting with the market

2 Setting up a production unit

3 Post-harvest processing and storage

4 Secondary processing technologies

5 Packaging

6 Managing food quality and safety

7 Managing production

8 Planning and managing finances

Annexes:  A. Expanding the enterprise, B. Sources of further information and support, C. Glossary and abbreviations, Index.

Peter Fellows, 2013, 550 p, illustrated, b&w photos, soft.  $68.00











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