| Food Chain - Number 22 - January 1998 |
FOOD INDUSTRIES MANUAL - 24TH EDITION
Edited by M.D. Ranken, R.C. Kill and C.J.G. Baker. Published by Blackie A&P. ISBN 0-7514-0404-7
This large hook with over 600 pages is a standard food industry reference work that should he available in the libraries of universities and institutions involved in food processing. Early editions read rather like a dictionary hut this new revised edition has 19 chapters each dealing with a main product group. Each chapter starts with a general product flow chart, which is then covered in detail. This hook is easy to use with technical aspects simply and clearly described. The Dairy Products flow chart is shown as an example.
TRADITIONAL FOODS: PROCESSING FOR PROFIT
Edited by Peter Fellows and published by IT Publications. ISBN 1 85339 228 6. 1997 £25. Available from IT Publications. Reviewed by Dr Nigel Poulter, Crop Post-Harvest Programme Manager, Natural Resources Institute, Chatham Maritime, Kent, UK.
This book aims to provide small-scale processors and development workers in tropical regions of the world with basic information on the science of food processing and safety, together with ideas for new or improved products in which they may wish to invest their efforts. The first and shorter section of the hook deals with all important basic concepts of effective processing, including the principles of quality assurance, product handling and food safety. The second and larger section provides details of the production stages and key points of interest for a very diverse range of products which could he prepared from the crops, livestock and fish that may he found in these tropical regions. Finally, the hook provides a short list of appropriate references for further reading which could serve as sources of additional technical and bussiness advice.
Over 95 product and processing profiles, drawn up from around the world, form the main hulk of the hook. These range from rich fruit cake, beer and breadfruit oil, through tomato paste and papain to popped sorghum, dried cinnamon and salted fish. The concept developed by the editor in providing descriptions for this very diverse range of products has been to raise awareness among the readership of the options and variations that exist for them to diversify and to exploit market opportunities for quality assured products. This is most certainly a worthy concept and the hook will stimulate readers to think more widely about their enterprises and experiment with new product ideas. It is to the editor's credit that he has drawn together profiles from around the world and been able to bring to us this valuable text based on the practical experiences of his consultant authors.