Cover Image
close this book FOOD CHAIN No. 1 - November 1990
View the document GREETINGS
View the document Cassava: processing a neglected root
View the document MARKETING OPPORTUNITIES
View the document News Lines
View the document Making sweetmeats using soy
View the document Fish smoking: testing technologies
View the document A question OF FOOD
View the document Marketing snack foods in Asia
View the document BOOK LINES
View the document Small-scale equipment
View the document How to make Murukku
View the document Acknowledgments

News Lines

Step-by-Step Leaflets

Guava juice, banana sweets, soy sauce, dried fish, pickled mango, and coconut oil are just a few of the products included in a series of leaflets produced by the National Science and Technology Authority in the Philippines.

Appropriate Food Technology Panel

In 1990 IT established a joint panel with the Institute of Food Science and Technology (IFST). The objective of the panel is to promote an interchange on technical matters related to food technology and processing in developing countries. Many of the panel members are based in universities and thus are able to assist IT in researching specific areas.

The panel meets every quarter, and the last two meetings were held at Oxford Polytechnic and the Humberside College of Further Education respectively. The theme of the Oxford meeting was Improving the quality of imported spices.

The interesting points that came out of the meeting were that quality control is very difficult to guarantee and there is a long chain of handlers with poor communication between the producer and the end user. Spices are regarded as a minor export crop and few countries give adequate technical advice to the producers. The middlemen exploit their position to maximize profits by adulterating the final product - hence many people only buy whole spices which reduces the need for cleaning and eliminates the chance of adulteration.


FIGURE

This leaflet on Tomato Catsup is an example of the layout. The ingredients and equipment required are listed, the process is clearly illustrated step-by-step, and the explanatory text written in Tagalog has been translated into English. If you would like to receive a copy and translation of any of these excellent leaflets write to IT.

NSTA Appropriate Technology Programme leaflets are available for the following processes:

Tomato

puree, catsup, powder, juice, paste, minced, whole, candied.

Starch

maize, rice, mungo bean, soy bean

Juice

kalamansi ( lemon ), guyabano, papaya, mango, pineapple, guava, orange.

Candy

papaya, pineapple, sayote, camias, banana, mango

Mango

puree, chutney, juice, jam, sweet/sour, spiced/pickled, green, halves in syrup.

Fish

protein concentrate, salted, dried.

Coconut

oil, nata de coco, pretzel.

Snacks

corn mungo crunchies, rice mungo snack, coco chips.

Deserts

pineapple syrup, pineapple in syrup, fruit cocktail.