Other ILO publications

Technology Series

The object of the technical memoranda in this series is to help to disseminate, among small-scale producers, extension officers and project evaluators, information on small-scale processing technologies that are appropriate to the socio-economic conditions of developing countries.

ISSN 0252-2004

Small-scale processing of fish (Technology Series - Technical Memorandum No. 3)

This technical memorandum covers, in detail, technologies that are suitable for the small-scale processing of fish: that is, drying, salting, smoking, boiling and fermenting. Thermal processing is described only briefly, as it is used mainly in large-scale production. Enough information is given about the technologies to meet most of the needs of small-scale processors. Two chapters of interest to public planners compare, from a socio-economic viewpoint, the various technologies described in the memorandum and analyse their impact on the environment.

ISBN 92-2-103205-1
17.50 Swiss francs

Small-scale brickmaking (Technology Series - Technical Memorandum No. 6)

Provides detailed technical information on different brickmaking techniques and covers all processing stages, including quarrying, clay preparation, moulding, drying, firing and the testing of produced bricks. The techniques described are mostly of interest to small-scale producers in both rural and urban areas. The processes and equipment are described in great detail, including drawings of equipment and tools which may be produced locally, floor plans, labour and skill requirements, materials and fuel inputs per unit of output. A list of equipment suppliers from both developing and developed countries is also supplied, with a view to assisting the would-be brickmaker to import the required equipment. A chapter of interest to public planners compares, from a socio-economic point of view, the various brickmaking techniques described in this memorandum.

ISBN 92-2-103567-0
27.50 Swiss francs

Small-scale maize milling (Technology Series - Technical Memorandum No. 7)

Provides detailed information on alternative techniques for the production of whole meal, bolted meal and super-sifted meal. It covers all processing stages, including grain preparation, shelling, milling, sifting and packaging. The techniques described are mostly of interest to custom mills and small-scale merchant mills located in rural and urban areas. The first chapter of the memorandum gives in-depth information on the effects of different maize-milling techniques, including the nutritional value of various kinds of maize meal, employment generation, foreign exchange savings and so on. It also provides some general guide-lines for the formulation and implementation of measures for the promotion of appropriate maize-milling techniques.

ISBN 92-2-103640-5
17.50 Swiss francs

Small-scale processing of pork (Technology Series - Technical Memorandum No. 9)

Provides detailed technical information on small-scale technologies for the production of a variety of pig-meat products, including fresh sausage, Mortadella, ham, bacon, Metwurst and so on. Information is provided on the raw materials required, processing equipment, plant layout and hygiene, and the processing stages for each pig-meat product. A methodological framework for the evaluation of alternative meat processing technologies and scales of production is included for the benefit of potential meat processors. The focus is placed on the establishment of pork processing units which operate as a separate business. However, with some adaptation, the information supplied should also allow planners to assess the feasibility of attaching a processing unit to an existing slaughterhouse or butchery business.

ISBN 92-2-100542-9
20 Swiss francs

Small-scale processing of beef (Technology Series - Technical Memorandum No. 10)

Provides detailed technical information on small-scale technologies for the production of a variety of beef products, including beefburgers, chili con carne, biltong, charqui, frankfurters, beef cervelat and soon. Information is provided on the raw materials required, processing equipment, plant layout and hygiene, and the processing stages for each beef product. A methodological framework for the evaluation of alternative meat processing technologies and scales of production is included for the benefit of potential meat processors. The focus is placed on the establishment of beef processing units which operate as a separate business. However, with some adaptation, the information supplied should also allow planners to assess the feasibility of attaching a processing unit to an existing slaughterhouse or butchery business.

ISBN 92-2-105050-5
20 Swiss francs

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