Processing and preservation: cutting the waste
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CTA. 1991. Processing and preservation: cutting the waste . Spore 31. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/45457
Processing and preservation of tropical and subtropical foods J. Maud Kordylas, 414 pp, 1990 price UKL12.00 Available from CTA
Small farms in Africa produce more than 80% of staple food requirement for both urban and rural areas, and 50-60% of the materials needed for industry. However, an over-reliance on large-scale food-processing units, bought from industrialized countries, means that there is a continuing need for substantial imports of parts, for raw materials and for maintenance services. Because most farms in Africa are small-scale, they rarely run at full capacity. Although developing countries are striving to increase their food production, much food is wasted before it can be eaten because processing and preservation are carried out in the place of production. A new book, Processing and preservation of tropical and subtropical foods by J. Maud Kordylas, provides information on tropical food crops, their proper harvesting, handling, storing, processing and preservation. Mrs Kordylas emphasizes traditional processes and their importance and relevance to the development of the food sector, and how they might be improved. Domestic skills are given as the basis from which food producers can move to industrial food processing. The contents of the book are organized to give a systematic and formal approach to each crop group. While the traditional processes of handling are fully documented, a scientific modern basis for the practice is also given . This comprehensive book, will be valuable to teachers, students, employees of the food processing industry and to food scientists. Processing and preservation of tropical and subtropical foods J. Maud Kordylas, 414 pp, 1990 price UKL12.00 Available from CTA