568 pages, b/w illustrations, tables
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, The Complete Manual of Small-Scale Food Processing 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 Complete Manual of Small-Scale Food Processing 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.
The Complete Manual of Small-Scale Food Processing is essential reading for existing or potential food business owners to improve their processing operations, and increase profitability. It is also intended as a guide and reference book for advisers and staff in organizations that support small-scale food processing businesses, for trainers on courses in food science and technology, and a reference book for students studying these subjects. Sections of The Complete Manual of Small-Scale Food Processing may also be useful to policy makers, program managers and others in government or third sector organizations, who wish to use food processing to promote economic development or to improve food security.
"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
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
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Peter Fellows is a food technologist with over 20 years experience in small-scale food processing in Africa and Asia. He has been Senior Technical Manager with ITDG and Senior Lecturer at Oxford Polytechnic. He has also worked in the UK food industry. He obtained his Doctorate from Reading University, and his specialisms include fruit and vegetable processing, small food enterprise development and food packaging.