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 you have links or contacts I could follow up on to try and get an understanding which I would publish here.
First things that come to mind are:
Rooibos had a major quality problem some years back, that the story goes was caused by birds flying over their drying area
All that high cost, nutritious, organic, sun dried fruit is dried in the open
Indoor processors often wear gloves, overalls, hats and even masks while outdoors the food is exposed to whatever is there
Not even the term used is very clear some Chinese processors talk of Garden Factories, engineers use open processing and open air processing also applies to food markets.
So how do these fit together and what else is processed in the open? I would be interested to hear from any of you who have information to offer.
The time for the final decision on the Square Kilometre Array (SKA) is getting nearer. The SKA is a radio telescope in development which will be able to survey the sky more than ten thousand times faster than ever before. It will continue radio astronomy's tradition of providing the highest resolution images in all astronomy.
This is an international €1.5 billion project that has to be in the Southern Hemisphere. Following a long process the choice is now between South Africa and Australia/New Zealand.
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 the process is identical whereever it is applied and that reading the manual written specifically about a food service operation improves the comprehension as we all know the principles of cooking. Other manuals either present information theoretically or choose a manufacturing process you may not understand.
The book is clearly and simply written and covers all the necessary information.
Is it not just a carbonated alcoholic liquid which is then flavored (cinamon for the hot version and rasberry and ginger for the cool) by the consumer depending on whether it’s going to be drunk hot or cold.
I would rather a normal red for mull wine or white wine for a kir. On the other hand I have drunk beer with fruit syrup in France which is a nice change.
It does show how difficult the market, with all the alcopop offerings is, and what lengths brewers, once a very conservative breed, now seem to be prepared to go.
In the towns and villages of war-ravaged eastern Congo, the lumpy, lava-covered roads belong to the humble chukudu: hand-hewn wooden scooters that men ride and push across the hills, hauling towering …
Meat, processes and equipment are described in detail with supporting diagrams and photographs. Processing is described based on the processing principles six classes of meat products defined in the manual and on selected processes. Understanding the difficulty in the hygienic aspects of food processing the manual has a strong focus on Good Hygienic Practices (GHP) and Hazard Analysis and Critical Control Point Schemes (HACCP), which are discussed in detail in the manual. But realizing the complexity of the process it also supplies much background information to allow a good understanding but also describes in practical detail cleaning and sanitation practices.
This appears to really be a very good and comprehensive technology reference manual. It does not address market and business issues.