Locally produced food, plentiful at certain times but 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 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.

Part one of this book deals with basic concepts of hygiene, processing methods and quality assurance. Part two covers all kinds of processed foods including cereals, fruits and vegetables, and meat and fish products. Particular emphasis is placed on quality control aspects of raw material selection, processing and packaging.