Bøger af Peter Fellows

This is a comprehensive guide to the processing of traditional foods, from Asia, Africa and Latin America, which are made and sold at a small commercial scale of operation. It provides technical information needed by small food businesses to introduce or upgrade their processes and products, and also serves as a suitable guide for new enterprises in the correct production of foods. The book will be of interest to development workers involved in support to small enterprise development programmes, aid agencies, and students of food science and technology, development studies and related disciplines.

This book shows how to provide effective training in food processing, which can open up opportunities for individuals who lack business experience. It explains the importance of needs assessment, course preparation, monitoring and follow-up, and the value of practical work and opportunities for trainers to discuss their ideas and discoveries.