Nov 08 2014

Some Focussed Food Based Reports – Free online Information

Over the past view weeks I have come across several rather focussed processing reports which I thought it was worhgwhile to share here in a simple form. I believe the image tells you what its about and clicking will open the document. The documents I link will generally be technology heavy although there will be there industry issues covered in detail. 

click an image below to view the relevant paper

IITA report on Cassava enterprises in West Africa

 

Small Scale Palm Oil Processing in Africa

 

Www iita org c document library get file p l id 786671 folderId 1074647 name DLFE 5910 pdf

Low cost sustainable cassava drying technologies pdf

 

 

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Sep 24 2013

Products Made From Liquid Milk – Single Screenshot Series

Published by under Uncategorized

Overview and Fluid Milk Products Food Science

click image to visit site

 

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Oct 06 2012

Sisal Harvesting and processing – In Photos

Sisal Harvesting and processing - In Photos

from: ARC South Africa
(click image for full story online)

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Aug 13 2012

Mad River Food Hub – renting Processing Capacity

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.

click the image to visit the website

This facility in Waitsfield, Vermont covers 370 m2 facility and offers two meat processing rooms, a vegetable/herb processing room and a smoking room as well as a shared dish-station, Industrial sized freezer & cooler and dry storage area. The centre also makes available a distribution service through a commercial food distributor.

The facility is approved for food and meat processing and is run as a for profit business. It is currently running at about a half of the 60% utilization required to break even, but the manager is confident of reaching this within a year.

The plant is run within a list of process and storage prices and even has a series of defined fines for actions from not cleaning properly to missing a booking.

While I have seen a number of incubators, processing centers and other models aimed at promoting small enterprises in a number of countries, the closest I have seen to this model was at Mahala in Mpumalanga, South Africa.

That centre offered the use of equipment to produce a number of food products including bread, fruit juice and vegetable oil. The center only operated while it was grant funded and failed as soon as grant funding ceased as utilization was low. It is interesting to note that the technologies offered weren't focussed so much on farmer's needs but were product linked. The centre also offered non food technologies with concrete block making being the most successful.

What information do you have to add? Why not email me and I will publish it here, to allow others the chance to understand success factors and not make the same mistakes!

 

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May 19 2012

Troubleshooting Food Processing – Free Online Information

Here is some more advice from Wayne Morley of Leatherhead, based on many years of experience.

click the image to visit the web page

 

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Feb 24 2012

How Do You Process Food In The Open Air?

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.

DryingChilisWestAfrica

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.

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    Feb 07 2012

    Meat Processing Technology For SMEs – Free Online Information

    This 450 page book is an amazing resource for the aspirant meat processor. It covers everything from meat to plant cleaning in great detail.

    Meat Processing Technology For SMEs 1

    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 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.

    One response so far

    May 29 2011

    Africa Felix Juice – Single Screenshot Series

    Africa Felix Juice - An African Fruit Processor

    click image to visit site

     

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    May 26 2011

    Ber Processing Technical Information – Single Screenshot Series

    Website presenting a range of informatiom on Ber processing in a compact format

    from: R4D
    (click image for full story online)

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    May 06 2011

    Lost Crops of Africa – Fruits – Free Online Technical Manual

    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 the link to the download.

    Http pdf usaid gov pdf docs PNADS877 pdf

    from: USAID
    (click image for full story online)

    The book covers cultivated and wild fruits in two parts. Each part presents general information on the fruits’s potential role in addressing issues such as Malnutrition, Food Security, Rural Development and Sustainable Landcare. The part on Wild Fruit also covers particular issues such as
    Increasing Wild Fruit Usage, Developing Wild Fruits, Nutrition, Sustainable Forestry and Social Difficulties.

    Both parts then cover a large number of fruits separately and in detail.

    The cultivated fruit section covers Balanites (Balanites aegyptiaca), Baobab (Adansonia digitata), Butterfruit (Dacryodes edulis), Carissa (Carissa species), Horned Melon (Cucumis metulifer), Kei Apple (Dovyalis caffra), Marula (Sclerocarya birrea), Melon(Cucumis melo), Tamarind (Tamarindus indica) and Watermelon (Citrullus lanatus).

    While the wild fruits include Aizen, Chocolate Berries, Custard Apples, Ebony, Gingerbread Plums, Gumvines, Icacina, Imbe (Garcinia livingstonii). Medlars, Monkey Oranges, Star Apples, Sugarplum, Sweet Detar (Detarium senegalense) and Tree Grapes.

    Each fruit is covered in detail with abundant drawing and photographs and information on all aspects from cultivation to utilisation.

    This is an amazing resource which an enormous amount of detail.

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