UNIFEM – författare

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.

Offers guidance on the selection of appropriate equipment for small businesses, with case studies and technical information about each type of machine. For field workers training for food processing projects, and their trainers, and the non-specialist.

Focuses on the processing of four cereals - maize (or corn), rice, sorghum and wheat. A useful guide for those intending to set up a cereal-processing enterprise. Topics include harvesting, threshing, storage, milling, hulling, baking and fermenting.

This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.

Covers the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.

Women's indigenous technical knowledge and innovative solutions to problems are in evidence across the whole range of food cycle technologies. This book highlights the broad range of expertise that exists in rural areas. The book first gives a brief account of women's indigenous technical knowledge, and its extent. It goes on to explore women's role in the innovation process and how technical innovation has conventionally ignored this. This argument is illustrated through case studies and lessons; and the book ends with guidelines for development practitioners working with women.

This book is an introduction to the principles of drying and gives an indication of the range of technologies available, along with case studies examining the use of improved drier designs.

This book focuses on the storage of the staple commodities such as grains and root crops, but it also covers other major food groups such as oils, fish, fruit and vegetables. Useful reading for volunteers training for food processing projects, their trainers, and non-specialists already involved in projects and seeking specific information on technology choice.

Packaging can perform three functions: it acts as a container; 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 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. It avoids introducing completely new products or processes, but suggests low-cost modifications to traditional methods which can be and have been introduced successfully.