Notice

The project that is the subject of this report was approved by the Governing Board of the National Research Council, whose members are drawn from the councils of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine. The members of the committee responsible for the report were chosen for their special competence and with regard for appropriate balance.

This report has been reviewed by a group other than the authors according to procedures approved by a Report Review Committee consisting of members of the National Academy of Sciences, the National Academy of Engineering, and the Institute of Medicine.

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The National Research Council was organized by the National Academy of Sciences in 1916 to associate the broad community of science and technology with the Academy's purposes of furthering knowledge and advising the federal government. Functioning in accordance with general policies determined by the Academy, the Council has become the principal operating agency of both the National Academy of Sciences and the National Academy of Engineering in providing services to the government, the public, and the scientific and engineering communities. The Council is administered jointly by both Academies and the Institute of Medicine. Dr. Frank Press and Dr. Robert M. White are chairman and vice chairman, respectively, of the National Research Council.

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This report has been prepared by an ad hoc advisory panel of the Advisory Committee on Technology Innovation, Board on Science and Technology for International Development, Office of International Affairs, National Research Council. Staff support was funded by the Office of the Science Advisor, Agency for International Development, under Grant No. DAN-5538-G-00-1023-00, Amendments 27 and 29.

Library of Congress Catalog Card Number: 91-68331 ISBN 0-309-04685-8 S526 Printed in the United States of America

COVER DESIGN by DAVID BENNETT

Panel on the Applications of lliotechnology to Traditional Fermented

Foods

ELMER L. GADEN, JR. (Chairman), Department of Chemical Engineering, University of Virginia, Charlottesville, Virginia

MPOKO BOKANGA, International Institute of Tropical Agriculture, Ibadan, Nigeria.

SUSAN HARLANDER, Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota

CLIFFORD W. HESSELTINE, Northern Regional Research Center, U.S. Department of Agriculture, Peoria, Illinois

KEITH H. STEINKRAUS, Institute of Food Science, Cornell University, Ithaca, New York

Advisory Group

K. E. AIDOO, University of Strathclyde, Glasgow, United Kingdom

SAMUEL ANGEL, Agricultural Research Organization, Bet Dagan, Israel

MOGESSIE ASHENAFI, Awassa College of Agriculture, Awassa, Ethiopia

E. V. CARPIO, Institute of Food Science and Technology, University of the Philippines at Los Banos, Philippines

HAMID A. DIRAR, Faculty of Agriculture, University of Khartoum, Sudan

SARA FERESU, University of Zimbabwe, Harare, Zimbabwe

ABED HAMAMA, Institut Agronomique et Veterinaire, Hassan II, Rabat-Instituts, Morocco

DAVID B. HARPER, Queen's University of Belfast, Belfast, Northern Ireland, United Kingdom

HIROSHI MOTAI, Research Division, Kikkoman Corporation, Chiba, Japan

FELIXTRINA E. JONSYN, Njala University College, Freetown, Sierra Leone

J. MAUD KORDYLAS, Arkloyd's Food Laboratory, Douala, Cameroon

M. KROCER, The Pennsylvania State University, University Park, Pennsylvania

J. A. KURMAN, Agricultural Institute, Grangeneuve, Switzerland

L. B. MABESA, Institute of Food Science and Technology, University of the Philippines at Los Banos, Philippines

REYNALDO MABESA, Institute of Food Science and Technology, University of the Philippines at Los Banos, Philippines

NGUYEN HOAI HUONG, Institute for Experimental Biology, Ho Chi Minh City, Vietnam

NGUYEN NGOC THAO, Institute for Experimental Biology, Ho Chi Minh City, Vietnam

M. J. R. NOUT, Food Science Department, Agricultural University, Wageningen, The Netherlands

NDUKA OKAFOR, University of Nigeria, Nsukka, Nigeria

MINERVA SD. OLYMPIA, Institute of Fish Processing Technology, College of Fisheries, University of the Philippines in Visayas, Iloilo, Philippines

O. B. OYEWOLE, University of Agriculture, Abeokuta, Nigeria

OCTAVIO PAREDES-LOPEZ, ClEA-Instituto Politecnico Nacional, Irapuato, Gto., Mexico

J. L. RASIC, Food Research Institute, Novi Sad, Yugoslavia

S. SALMINEN, Dairies Cooperative Association, Helsinki, Finland

TAKASHI HAMADA, Research Division, Kikkoman Corporation, Chiba, Japan

PAIROTE WIRTYACHAREE, Chiang Mai University, Chiang Mai, Thailand

MARCY J. WOODBURN, Oregon State University, Corvallis, Oregon

YAICHI FUKUSHIMA, Research Division, Kikkoman Corporation, Chiba, Japan

LESLIE FOOK-MIN YONG, Aroma Biotech Pte. Ltd., Singapore

National Research Council Staff

GRIFFIN SHAY, Senior Program Officer and Staff Study Director

F. R. RUSKIN, Editor

CONSTANCE REGES, Administrative Secretary

MICHAEL McD. DOW, Acting Director, Board OIZ Science and Technology for International Development