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 This 450 page book is an amazing resource for the aspirant meat processor. It covers everything from meat to plant cleaning in great detail. from: UN FAO (click image for full story online) Meat, processes and equipment are described in detail with supporting diagrams and photographs. Processing is described based on the processing [...] This simple manual provides the process and recipe to markedly improve the quality of dried fruit. [...] Here is a nice set of slides from a presentation on the technologies that can be used in the industrial malting of sorghum. click the image to visit the document online Of course there is no detailed explanation in this presentation, but the photos and drawings are very good and illustrate well. You [...] The International Union of Food Science and Technology (IUFoST) is developing a distance learning programme that is aimed at supporting entrepreneurs and workers operating in the Food Manufacturing Industry. To date six modules have been developed. Dehydration and Drying Food Packaging Freezing Practical Human Nutrition Shelf life and Food Losses Quality Assurance
Each module [...] This is probably the best technical information I have seen aimed at the training of small scale vegetable and fruit processors. The first book covers the principles of post-harvest handling, storage and processing of fruits and vegetables while the second provides recipes and guidance to put these principles into practice. click image for free [...] Here is a 288 page , high quality manual covering the steps required to set up a small food processing business.
click image to visit website The table of the contents of the book says it all The only downside is that it is written for Canada so many of the [...] This document entitled “Cost-effective management tools for ensuring food quality and safety”is actually the instruction manual for training designed for small and medium agroindustrial enterprises. click image to visit site The specific objectives of the course which is expected to take at least 40 hours are Identify the characteristics and usefulness of some basic tools [...] from foodstuff.co.za Why did it take so long. I’ve been adding soda to my juice for years, so don’t intend paying for the can or growing my carbon footprint! [...] The growing competition in the retail market in sub Saharan Africa has a lot to do with the appeal of packaging of typical first world products over that of local entrepreneurs. Several years ago entrepreneurs and community groups selling food products, often use recycled bottles and a simple black and white printed label like [...] A while back I wrote about pressure processing which was driven by the “fresher flavour” of juice that is not heated. Freeze concentration is driven by the same quality concerns and is an alternative to concentration by boiling off water. click the image to visit the website This article from the Institute of Food Technologists [...] |
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