Cover Image
close this book Food Chain No. 13 - November 1994
View the document Greetings
View the document The ancient art of biotechnology
View the document Equipment
View the document Booklines
View the document Fermented foods in Sudan
View the document Mursik - fermented miIk in Kenya
View the document The production of Hate de coco
View the document Resource page
View the document Bakers' yeast
View the document Recipe page
View the document Acknowledgments

Booklines

 

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

CJK Henry (editor)

Oxford Brookes University, Oxford, OX3 OBPUK Subscription £60 or£72 per annum air mail, for four issues.

This issue, now in its second year, is one of the few to cover food science and nutrition from a truly international perspective. In the issue reviewed, (August 1993) topics include nutritional intakes in the ultra-orthodox Jewish sects, problems of community based leaf concentrate production in Sri Lanka and other food and nutrition papers from India, Ireland, Nigeria, Tanzania and the UK.

The format and content of contributions is of the high academic standard that would be expected of an international journal Although this publication will have only occasional interest to our readership who are involved in fieldwork, it would be an important addition to those Food Chain readers who work in academic or research institutions.

PROCESAMIENTO DE FRUTAS Y HORTALIZAS MEDIANTE METODOS ARTESANALES Y DE PEQUENA ESCALA

Written in Spanish and available free of charge, from Gaetano Paltrinieri, Regional Food Technology and Agro-Industries Officer, FAO Regional Office for Latin America and the Caribbean, Avda Santa Maria 6700, Casilla 10095, Santiago, Chile.

This manual describes some of the many diverse ways to process fruits and vegetables. It is written for all those people who wish to encourage or start small-scale cottage industries and make better use of the natural resources in their own communities. These resources are normally wasted in large quantities, not only in Latin America and the Caribbean, but throughout the world. It was used as the basis for a food preparation/ business management training course held by the FAO in Cuenca, in June 1994, and the feedback from participants was most favourable.

 

TRANSFORMER LES FRUITS TROPICAUX

Martine Francois

GRET, 213 rue La Fayetee, 75010 Parts. ISBN 2 86844 052 5. 140FF.

The book, written in French, is intended for small scale producers in Africa, development workers and food technoloygists.

It is common for large volumes of fruit in Africa to be wasted at certain times of the year. Processing of these fruits could reduce this wastage and provide income for the producers.

Traditional processing techniques are known by local people, especially women, who have often been in charge of processing fruits for a long time Using this indigenous knowledge has led to successful projects. However, there are still some problems like quality control, marketing and accounting.

The main aim of this book is to analyse and present the conditions leading to economic success in this field using examples of real small businesses. The second aim of the book is to help small-scale producers in the processing of fruits. Examples of fruit juices and jams are used to illustrate this.