Books in the Food Cycle Technology Source Books series

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 is one of a continuing UNIFEM series which aims to increase aware­ness of the range of technological options and sources of expertise, as well as indicating the complex nature of designing and successfully implementing technology develop­ment and dissemination programmes.

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.INTRODUCTION ix1 Principles of fish processing 1Spoilage 1Effective handling practice 2Effective processing to inhibit spoilage 3Insect infestation 7Packaging, transport and storage 82 Traditional fish processing methods 10Drying 10Salting 11Smoking 12Fermentation 12Outlines of traditional processing methods 13Prevention of insect infestation 263 Improved processing and equipment 27Pre-processing aspects 27Drying 29Salting 32Smoking 33Fermentation 35Prevention of insect infestation 354 Case studies 395 Planning a project or enterprise 486 Illustrated guide 51REFERENCES 64FURTHER READING 66CONTACTS 67

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 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 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.