Publications from CTA [1]

Publications from CTA Traditional foods Supplying processed food provides the basis of livelihoods for individuals all over the world. This book documents some of the techniques which are used worldwide for making traditional foods. The processes for manufacturing different food products are presented in chapters according to commodity groups, with notes on quality control. The technical information and advice provided is designed to help existing businesses upgrade their production processes or diversify their product ranges in order to reach new markets, as well as providing ideas and information for new businesses. Part One of the book deals with the basic concepts of hygiene, processing methods and quality assurance; Part Two covers different varieties of processed foods. Particular emphasis is placed on the quality control aspects of raw material selection, processing and packaging. Within the various commodity groups staples such as cereal flours, dried fish and salted vegetables, and beverages such as fruit juice and banana beer, are considered. In addition, there are ideas for confectionery and snack foods like toffee, popcorn and peanut brittle. The book is intended for managers of, and development workers assisting, small food processing businesses. Traditional foods: processing for profit edited by Peter Fellows 1997 210pp ISBN 1 85339 228 6 IT Publications in association with CTA. Copies may be requested from CTA by the readership described above.

Bibliographic Details

Main Author:	Technical Centre for Agricultural and Rural Cooperation
Format:	News Item biblioteca
Language:	English
Published:	Technical Centre for Agricultural and Rural Cooperation 1997
Online Access:	https://hdl.handle.net/10568/48821
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