Cover Image
close this book Food chain - Number 19 - November 1996
View the document Contents
View the document Greetings
View the document Food processing training - some problems and possible solutions
View the document Booklines
View the document Principles of food dehydration
View the document Simple methods of quality assurance
View the document Research notes
View the document Food preservation by the Turkana people.
View the document Ayib (traditional cheese)


I have been in contact with some of our readers for many years now and it feels like old friends writing. I have always enjoyed this contact with you and hope that it may long continue. Please keep writing...

Many thanks to all of you who have returned the questionnaire which was sent out with the last issue of Food Chain. It is amazing just how many of you are using Food Chain either as an information resource in libraries, reproducing the material in your own newsletters, translating it into your own language or using it for training courses. This information is precisely what is needed to support applications for Food Chain's continuing production. If you have not yet returned your form, please do so- it is not too late to send it and the information is so useful.

For some time now, we have been planning to incorporate a training element into Food Chain The results from the questionnaires received to date, indicate that it is being used widely by readers as a foundation for their own training courses and so this has prompted the introduction of the training element for this issue. Several respondents state that the information in Food Chain is clear and appropriate to the needs of small enterprises, unlike the often theoretical, high technology courses in Universities. As Peter Fellows writes in his article, good training depends as much on the style and approach used by the trainer, as on the actual material used. Good training should not be a matter of the trainer lecturing at participants. The objective is not for the trainer to show how much he/she knows, but rather to allow participants to build on their own existing knowledge. Good participation is the key factor.

In the questionnaire replies, many readers in Africa have suggested that we have a page covering items solely relating to Africa. We would like to do this, but first need the material to publish... We urge readers, particularly those from the developed countries, to share their experiences as these may be of great value to others who do not have free and easy access to information. The Asia pages come from readers in and around our office in Sri Lanka, who then forward it here to be incorporated into the journal. Perhaps if readers in Africa would care to forward material for publication in sufficient quantity, we could have an Africa section too. There are plans for a page from our office in Lima, Peru - relating of course, to South America. This will probably be in the next issue. It has always been the hope that Food Chain would stimulate readers sufficiently to write to us with their experiences and so an exchange of information between countries would develop. It is good to know that this is now happening and we look forward to receiving your ideas and information. It may be that some readers need further help with certain aspects of their work, and there are many of you who are already aware of the Technical Information Services provided by Intermediate Technology. For those who are unaware, you may write in with any technical queries (quoting Food Chain not just relating to agro-processing, but all aspects of development work and we will do our best to answer them for you.

We are also planning in the near future, to have a special edition relating to weaning foods and nutrition. If readers have any contributions to make for these issues, then please send them in. I have been in contact with some of our readers for many years now and it feels like old friends writing. I have always enjoyed this contact with you and hope that it may long continue. Please keep writing...

Warm regards to you all

Ann Watts

Editor/Production Manager


Post-harvest Chemicals - A Future?

25th March 1997

Post-harvest Technology Department,

Silsoe College,

Silsoe, Bedfordshire,

MK45 4DT, UK.

Tel: +44 (0)1525 863276

Fax: +44 (0)1525 863277