A new idea that also allows the consumer to generate income for development is the Australian Shebeen. This food and drink outlet carries products that are linked to specific developing countries e.g. Tuskers from Kenya, Valdivieso Pinot Noir from Chile and Mumma Ho’s Vietnamese meatball.
It then distributes “100%” of its profits to “Not for Profits” in the country of origin of the food or drink bought.
I really like the idea, but it needs more information and transparency to understand its real benefit. Does $2 really go to development for each beer drunk as reported in one story?
what are profits – e.g. how are salaries, disbursement and reinvestment set
how are “Not for Profits” selected and what is the cost of this
how do normal developed country products contribute
is this a once off or is it scalable – i.e. when do we see an Australian she been in Soweto
I will be following up on this over the next while.
Savanna cider joined Amarula Cream to become second largest in its alcoholic beverage class a few years ago. This was achieved with Savanna Dry and Savanna Light which are now complemented by Savanna Dark.
The flowsheet is an extract from a document by the Environment Protection Agency on Breakfast Cereal Processing. The 11 page document describes raw materials, products and 6 processes in detail. It has a short section on what emission controls are required.
The information is prepared as background for it field officers and is downloadable from their website.
I have seen similar information on useful food processing information from organisations such as USDA, US FDA, Shipping Associations, Firefighters and Equipment Suppliers. Its well worthwhile identifying these sources.
As a Chemical Engineer I have always promoted the role that the Chemical Engineering Unit Operation plays in food manufacturing.
click image to download the pdf
As well as elaborating on Chemical Engineering’s input to progress in the industry, this article simply charts the changes which lead from what we would now call artisanal local food to multinational worldwide distribution of cheap food.
The question as to which of these two is the better from the energy, global warming, health, taste, sustainability …. viewpoints is something that requires attention as the world gets squeezed and another opportunity for Chemical Engineers.
The paper concludes that the existing small scale processing is important to food supply, food preservation and employment.
It finds that the expansion of the production of these traditional foods would make business sense, this has been hampered by the normal culprits – access to technology, poor management, lack of funding and low profit margins.
The paper presents information on the mechanization of gari, the production of instant yam flour and flakes and the production of traditional products including soy-ogi, dawadawa, kilishi and cheese.
The site provides wide ranging information including product and process descriptions as well as costing and financial analysis. It is focused on the needs of smaller and start up entrepreneurs, although the information would be valuable to any processor. Some 110 product are covered in this manual.
Unfortunately, the information and especially the suppliers and costing is developed for application in India. However, it is still a useful source of information for any entrepreneur.