from: ARC South Africa (click image for full story online)
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 This processing centre in the USA appears to have managed to set itself up to support small scale processors, unlike many failed African attempts I have seen. It seems a sensible approach and I would really like to hear about successful businesses similar to this in Africa. But let's look at this one first. [...] Here is some more advice from Wayne Morley of Leatherhead, based on many years of experience. click the image to visit the web page
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 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 [...] from: R4D (click image for full story online) I posted some general thoughts on this book when it was published a few years ago. The other day I came across it again, on the USAID site as a free download, although its published by The National Academic Press . I felt it would be worthwhile reminding readers of the book and giving them [...] from: ICUC-IWM (click image for full story online) This Toolkit is online on the FAO’s INPhO website (International Network of Post Harvest Operations). It is a comprehensive collection of information that could be used by a range of people from the new entrepreneur looking to understand fruit products and processors to a processors considering expansion into new products. from: INPhO (click image [...] |
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