This completely revised and expanded second edition is the essential reference guide for all those involved in food processing on a small- or medium-scale. Extensively illustrated, clearly laid out and easy to use. A vital reference tool for business advisers and trainers, development workers and food processing.


Prelims (Contents, Acknowledgements, Preface )
1. Introduction; How to Use This Book
PART I: PRINCIPLES OF FOOD PRESERVATION
2. Food Spoilage; Methods of Food Preservation; Food Safety, Hygiene and Quality Assurance; Packaging
PART II: PROCESSING OF FOOD GROUPS
3. Fruits and Vegetables
4. Root Crops; Cereals and Pulses
5. Oil-Seeds and Nuts; Honey, Syrups and Sugar Confectionery
6. Meat and Fish Products; Dairy Products
PART III: DIRECTORY
7. Equipment Directory
8. Manufacturers Directory
Back Matter (Glossary, References and further reading, Index, Improvements to this book, Questionnaire)