Food processing is a valuable way of preserving food to increase food security, minimize waste and generate extra income. This makes it an important area for agricultural development projects and income-generation schemes which often require careful preparation and planning as the raw materials can be highly perishable or seasonal and supplies unpredictable. This guide provides development workers and small-scale entrepreneurs with the basic information and advice that they need to set up a small-scale food processing enterprise. Part one considers the food processes that are suitable for different crops, including: fruit and vegetable products, cereal and pulse-based products; milk and milk products, and meat and fish products. Part two is an annotated directory giving the appropriate equipment needed to process a particular food, an index of manufacturers, the approximate costs and the names and addresses of manufacturers. The potential uses of various equipment is examined and much of the equipment is clearly illustrated.; In this new edition, the main text which guides the reader through the stages of food processing activities has been reorganized and clarified and the catalogu

Training in food processing can open up opportunities for individuals who lack business experience, by providing training in costing and marketing a new product. This book offers a blueprint for such comprehensive training.It first explains the importance of needs assessment, course preparation, monitoring and follow up, and the value of practical work and opportunities for trainees to discuss their ideas and discoveries. There are then ten case studies describing successful courses in three continents, and showing how the theory is put into practice and adapted to particular circumstances.With examples of forms and lesson plans, photographs of appropriate training environments, and details of institutions that support food-processing training, there is a wealth of information for trainers and organizers of courses throughout the world.