Traditional Foods: Processing for Profit

This is a comprehensive guide to the processing of traditional foods, from Asia, Africa and Latin America, which are made and sold at a small commercial scale of operation. It provides technical information needed by small food businesses to introduce or upgrade their processes and products, and also serves as a suitable guide for new enterprisesin the correct production of foods. The first section deals with basic concepts of hygiene, processing methods and quality assurance. The second section covers the complete range of processed foods including fruit and vegetable products, cereal products, meat and dairy products, with entries by food technologists with experience of the production of specific products on a small scale.

Peter Fellows is a food technologist with over 20 years experience in small-scale food processing in Africa and Asia. He has been Senior Technical Manager with ITDG and Senior Lecturer at Oxford Polytechnic. He has also worked in the UK food industry. He obtained his Doctorate from Reading University, and his specialisms include fruit and vegetable processing, small food enterprise development and food packaging.