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 In the recent posts on Indian and an American Food Processing Enterprise Manuals it struck me that an important part of their value was the lists of potential equipment suppliers. One of the well known directories is “Small-Scale Food Processing: A Directory of Equipment and Methods”. WHile it still provides very useful information on [...] This is quite a different manual for food entreprenears when compared to the one from India posted several days ago. from: Penn State University (click image for full story online) Where that was business focussed this one is product or even food science focussed. This is evident in the contents:  INTRODUCTION I. BUSINESS [...] This is an unusual short paper that lays out the steps necessary to select and buy food processing equipment. from: Oklahoma State University (click image for full story online) The paper proposes a six stage process and presents a list of items that need to be included in a specification. It also provides some [...] This is a free 200 page manual developed for Food Processing entrepreneurs in India. Since it’s written for Indian entrepreneurs a lot of the business information is only really applicable in India, but there is still a lot of interest. This free version was written around 2000, so if the numbers in the overview [...] I’ve recently come across images and videos of processing outside and started wondering how this is controlled and how the products of such processing are accepted by countries with strict import quality standards. Here’s an example of a chili drying operation in West Africa. My first INTERNET search was not that productive. Do any of [...] This interesting diagram from emphasizes the fact that the Tetrapak cartons are separated under the liquid a key point of the aseptic packaging technology. photo by Tetrapak – usable under Creative Commons license The more modern version is maybe not as explicit but much more appealing. This is a technologyand a presentation thereof [...] This 80 plus page book by the World Health Organisation lays out the process of establishing HACCP management in a Food Service environment. click image to download report The first question is whether a manual on Food Service Will be useful to a food processor. The answer is that [...] 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. [...] |
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