Traditional Foods

Traditional Foods : Processing for Profit

By (author) Peter Fellows

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Locally produced food, plentiful at certain times and scarce at others, must be processed to prolong its 'shelf-life', but processing also brings the benefit of a more varied and interesting diet. Furthermore, the supply of processed foods can be the basis of a profitable small business.Here, processing ideas and techniques which are traditionally passed from one generation to the next by word of mouth are recorded by technologists from many countries in Africa, Asia and Latin America who have experience of producing the foods on a small scale. The processes are presented along with technical information and advice designed to help existing businesses upgrade their production processes or diversify their product range in order to reach new markets, as well as providing ideas and information for new businesses.Traditional Foods will be of interest to small-scale food processors, development workers involved in supporting small enterprise programmes, aid agencies, and students of food science and of other disciplines.

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  • Paperback | 216 pages
  • 172.7 x 246.4 x 15.2mm | 453.6g
  • 01 Oct 1997
  • ITDG Publishing
  • London
  • English
  • 1853392286
  • 9781853392283
  • 1,025,980

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