Guidelines for Small Scale Fruit and Vegetable Processors By Peter Fellows

Product details

Publisher ‏: Daya Publishing House-FAO
Author : Peter Fellows
Language ‏: English
Edition : Latest By Publishers
Book Cover : Hard Back
ISBN : 9788170355014

Table of Content

Contents Chapter 1: General Introduction; Part I: Processing for home consumption Introduction Food security nutrition and health Improvements to home processing and storage Drying Concentration by boiling Fermentation Pickling Storage Home processing to earn family income; Part 2: Processing for sale Introduction Selecting products and production methods Fried product Additional processing notes Bottled and canned products Additional processing notes Dried fruits and vegetables Additional processing notes: blanching sulphuring and Sulphiting Syrup pre-treatment Types of dryers Packaging Chutneys pickles and salted vegetables Chutneys Additional processing notes Pickles Salted vegetables Additional processing notes Pectin and papain Pectin Papain Sauces Additional processing notes Juices Additional processing notes Acidity Pulping Pasteurization Filling Squashes cordials and syrups Squashes and cordials Syrups Preserves James jellies and marmalades Pastes and purees Fruit cheeses Additional processing notes Batch preparation Boiling Filling Wines vinegars and spirits Additional processing notes Conducting a feasibility study Introduction Market analysis Product quality survey Survey of market size and value Market share and competition Technical feasibility Production planning Weights of raw materials and ingredients required Equipment required Packaging Staffing levels Financial feasibility Start-up costs Operating costs Income and profit Financial planning Preparing a business plan Legal aspects Registration of the enterprise Food-related laws Food composition Food labelling Hygiene and sanitation Weights and measures Establishing production facilities Introduction The site Design and construction of the building Roof and ceilings Walls Windows and doors Floors Lighting and power Water supply and sanitation Layout of equipment and facilities Equipment Dried products Boiled concentrated and pasteurised products Fermented and distilled products Packaging Filling and sealing equipment Packaging materials Contracts with suppliers and retailers Securing raw materials Agreements with retailers and other sellers Managing production planning Scheduling inputs Maintenance Staff management Health and safety Managing quality assurance Safety of products Product quality Raw materials and ingredients Processing Packaging storage and distribution Hygiene and sanitation Marketing Identification of markets Market segments Distribution and promotion Developing a marketing strategy Packaging and brand image Record keeping Financial and sales records Production records.