Good packaging improves the presentation of a foodstuff, increasing its market value as well as convenience in handling. Packaging can perform three functions: it acts as a container, enabling a chosen quantity of a product to be handled as a unit during distribution and storage; it helps to protect against damage and spoilage; and it can communicate information about the contents.;"Packaging" discusses these functions in detail and looks at traditional and mechanized packaging systems for use by small-scale producers. Case studies from around the world examine the introduction of improved packaging technology, and there are useful lists of manufacturers and organizations which can help small businesses. This book is part of the "Food Cycle Technology Source Books Series". Designed for people who have no technical background or previous knowledge of the technologies, the titles in this series offer information on existing ways of improving the technology of food processing and increasing the quality and range of foodstuffs produced.

Milk is a highly perishable commodity; heat treatment or pasteurization can be used to make fresh milk safe to drink, but these methods do not destroy the spoilage organisms. Processing milk into ordinary dairy products extends its shelf-life, reduces wastage and adds value to the milk, creating more income for the producer. In addition, processing converts the lactose in milk into lactic acid, making dairy products to those who suffer from lactose intolerance.;This book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products, and discusses how hygiene and quality control can be improved, essential if the quantities of milk produced are to be increased beyond the household level to give increased income.;"Dairy Processing" avoids introducing completely new products or processes, but suggests low-cost modifications to traditional methods which can be and have been introduced successfully. Case studies describe the introduction of improved businesses around the world, and there is a list of useful organizations. This book is part of the "Food Cycle Technology Source Books Series". Designed for people who have no technical background

Women's indigenous technical knowledge and innovative solutions to problems are in evidence across the whole range of food cycle activities. Unlike other books in this series which focus on specific food-related technical areas, this book highlights the broad scope of expertise that exists in rural areas.;Section 1 gives a brief account of women's indigenous technical knowledge and its extent. Section 2 explores women's role in the innovation process and how technical assistance has conventionally ignored this. The points made in these first two sections are illustrated and supported by the case studies in Section 3, and the lessons which can be learned from the case studies are presented in Section 4. Section 5 draws on these lessons to offer guidelines for development practitioners working with women.

The preservation of food and crops by drying can help to increase food security or it can provide a source of additional income for producers and women's groups. This book is an introduction to the principles of drying and an indication of the range of technologies available, along with case studies examining the use of improved drier designs.

The use of appropriate storage technologies is an important way of improving food security and lowering the risk of famine in the countries of the South. Storage is therefore and integral part of the food cycle.;This book focuses on the storage of staple commodities such as grains and root crops, but it also covers other major food groups such as oils, fish, fruit and vegetables.

Cereal processing can be said to incorporate three stages: harvesting, which includes threshing and winnowing, in preparation for storage of the cereal grain; primary processing, which involves further treatment of the grain such as hulling and milling; and secondary processing, which includes processes such as baking or fermenting which make the grain suitable for human consumption.;"Cereal Processing" focuses on the processing of four cereals - maize (or corn), rice (or paddy), sorghum, and wheat - which are important foodstuffs around the world, looking at traditional and improved methods and equipment, especially threshers, mills and hullers. There are also checklists and case studies to help those intending to set up a cereal processing enterprise to make informed decisions about processes and technology.;Food Cycle Technology Source Books are designed for people who have no technical background or previous knowledge of the technologies. The titles in this series offer information on ways of improving the technology of food processing and increasing the quality and range of foodstuffs produced. While not providing instructions for actual processing, these source books are inte

Designed for people who have no technical background or previous knowledge of the technologies, the titles in this series offer information on existing ways of improving the technology of food processing and increasing the quality and range of foodstuffs produced. While not providing instructions for actual processing, these source books are intended to increase awareness of the range of technological options and sources of expertise, indicate the complex nature of designing and successfully implementing technology projects and diffusion programmes, and provide material for those training in this area. The series has been prepared by the United Nations Development Fund for Women (UNIFEM) and Intermediate Technology in recognition of women's special roles in these processes.;Vegetable oil is critical to the well-being of many rural communities as a source of concentrated energy; and production of the oil along with secondary products such as soap and animal feed can probide an important source of income for rural women. The traditional methods of oil extraction are slow and arduous, however, and this book offer invaluable guidance to the selection of appropriate equipment for small

Fish is often the cheapest form of animal protein, and small-scale fisheries play an important role in rural communities by providing this vital source of nutrition. It is also a highly perishable commodity, and so must be processed to inhibit deterioration. This can be done on a small scale by smoking, drying, salting and fermentation.

Designed for people who have no technical background or previous knowledge of the technologies, the titles in this series offer information on existing ways of improving the technology of food processing and increasing the quality and range of foodstuffs produced. While not providing instructions for actual processing, these source books are intended to increase awareness of the range of technological options and sources of expertise, indicate the complex nature of designing and successfully implementing technology projects and diffusion programmes, and provide material for those training in this area. The series has been prepared by the United Nations Development Fund for Women (UNIFEM) and Intermediate Technology, in recognition of women's special roles in these processes.;This book focuses on root crop processing. Root crops are a cheap, readily available and essential food in many poor communities and are so often the main part of a meal, particularly where cereals are unavailable. In most countries, the family meals are usually prepared by women, and local processing of root crops is often an important part of women's daily work. This book covers the most common methods of pro

This collection of articles includes case studies of attempts to improve small-scale food processing, remembering that "small is beautiful, but difficult." Case studies cover grain and fruit processing, baking, beekeeping, and small-scale oil production.