Training Programme for Women Entrepreneurs in the Food-processing Industry - Volume II (UNIDO, 1985, 286 p.)

(introduction...)

Chapter 1 Dried Food

(introduction...)

1.1 Fruits and Vegetables

1.2 Meat and Fish

1.3 Herbs and Spices

Chapter 2 Vegetable Oil Extraction

(introduction...)

2.1 Oilseeds

2.2 Groundnut/Palm Kernel

2.3 Coconut

2.4 Palm Fruit

Chapter 3 Fruit and Vegetable Products

(introduction...)

3.1 Fruit Pulp

3.2 Fruit Juice

3.3 Squash

3.4 Cordial

3.5 Syrup

3.6 Nectar

3.7 Wine

3.8 Spirit

3.9 Vinegar

3.10 Fruit in Syrup

3.11 Preserves (jams, jellies)

3.12 Preserves (marmalade)

3.13 Vegetable Products

3.14 Dry Salted Vegetables

3.15 Brined Vegetables

3.16 Pickles

3.17 Sauces

Chapter 4 Cereal Products

4.1 Malted Cereal Grain

4.2 Cereal Flour (Maize and Sorghum)

4.3 Popped Sorghum

4.4 Sorghum Balls

4.5 White Rice

4.6 Macaroni

4.7 Rice Noodles

4.8 Bread

4.9 Biscuits

4.10 Cakes

4.11 Chapati

4.12 Unleavened Rice Bread

Chapter 5 Products from Pulses

5.1 Packed Soyabeans

5.2 Soy Milk

5.3 Soy Flour/Composite Flour

5.4 Soy Coffee

Chapter 6 Products from Root Crops

6.1 Cassava Flour

6.2 Cassava Cakes

6.3 Cassava Scones

6.4 Cassava Fritters

6.5 Cassava Doughnuts

6.6 Makaka (Dried Cassava)

6.7 Potato Crisps

6.8 Matobola (Dried Sweet Potatoes)

Chapter 7 Nut Products

7.1 Roasted Groundnuts

7.2 Groundnut Flour

7.3 Kashata

Chapter 8 Meat Products

8.1 Gelatin

8.2 Minced Meat

8.3 Biltong

8.4 Hamburgers

Chapter 9 Fish Products

9.1 Kapenta (Dried Sardines)

9.2 Fish Cakes

9.3 Smoked Fish

Chapter 10 Dairy Products

10.1 Cheddar Cheese

10.2 Yoghurt

10.3 Fruit Yoghurt

10.4 Soured Milk

10.5 Butter

10.6 Ghee

10.7 Pasteurised Milk

10.8 Flavoured Milk

Chapter 11 Beverages

11.1 Beer

11.2 Lubisi (Banana Beer)

11.3 Ulanzi (Bamboo Wine)

11.4 Togwa