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. With examples of forms and lesson plans, photographs of appropriate training environments, practical case studies and details of institutions that support food processing training, there is a wealth of information for trainers and organizers of training courses throughout the world.
THE AUTHORS vi
PREFACE vii
1. The importance of food processing training 1
2. Course preparation 8
3. Course implementation 23
4. Monitoring, evaluation and follow-up 46
CASE STUDIES
5. Food processing training in Bangladesh 61
Shaheda Azami, Sue Azam-Ali and Mike Battcock
6. PRODAR's experience in management training for rural agro-industry
- the Central American example 70
Fran, cois Boucher and Marvin Blanco
7. Training in food processing - a sustainable approach in India 75
J.D. John Jayaraj
8. Food processing as a micro-business in Nepal 80
Sabala Shrestha
9. Training in food processing technologies in Peru 85
Carmen Rodriguez, Diana Colquichagua, Daniel Rodriguez, Pim Heijster
and Walter Rios
10. Fruit processing training in South Africa 91
Joyene Isaacs, Laetitia Moggee and Phillip C. Fourie
11. Food processing training in Sri Lanka 96
Vishaka Hidellage
12. Women mean business in Sudan 104
Abdel Gadir, Sue Azam-Ali and Mike Battcock
13. Food processing training in Uganda 111
Barrie Axtell, Peter Fellows and Mike Dillon
14. UNIDO training programme for women entrepreneurs in the
food processing industry - experiences from Tanzania and Thailand 119
Gabriele Herrmann and Tezer Ulusay de Groot
BIBLIOGRAPHY 127
INSTITUTIONS THAT SUPPORT SMALL-SCALE FOOD PROCESSING TRAINING 133