Trees, meat and fish
MetadataShow full item record
CTA. 2005. Trees, meat and fish. Spore 118. CTA, Wageningen, The Netherlands.
Permanent link to this item: http://hdl.handle.net/10568/47916
Internet URL: http://spore.cta.int/images/stories/pdf/old/spore118.pdf
Two popular titles in the Agrodok series on tropical agriculture have been revised and updated and are now available on CTA s list. The first, Propagating and Planting Trees, is intended as a companion guide to an earlier Agrodok manual, Agroforestry, t
Two popular titles in the Agrodok series on tropical agriculture have been revised and updated and are now available on CTA s list. The first, Propagating and Planting Trees, is intended as a companion guide to an earlier Agrodok manual, Agroforestry, though it can also be read on its own. It is aimed at small-scale farmers and households who would like to expand their tree-growing activities into a bigger and more profitable venture. For while many farm households grow a few trees for domestic use, in the back yard or on a veranda, running a proper farm nursery requires a fuller understanding of techniques such as propagating from seed or cuttings and the planting out and aftercare of young trees. This guide carefully explains all these skills and takes readers through the process of setting up a farm nursery, helping them to decide which trees best suit their requirements, as well as the best location and how to keep records. The book ends with a list of useful addresses, where seeds and further information can be obtained. On a totally different subject, Preservation of fish and meat, offers advice on simple techniques to process and store surplus protein as economically as possible. The emphasis is on small-scale preservation, and this guide is likely to prove useful for anyone wanting to process fish and meat for household consumption. But it is also appropriate for producers wanting to earn extra income by selling preserved food, and there is practical information on how to go about setting up a small-scale canning factory. The manual examines a variety of preservation methods, including salting, drying, smoking, canning and freezing for meat and fish and fermentation in the case of fish alone. There is a discussion of the advantages and disadvantages of each method, with special attention paid to local conditions. In a clear and simple style it answers such key questions as: how long can fish or meat be kept? How to tell when fish or meat has gone bad? And, how does one prevent contamination? Propagating and Planting Trees By E Verheij Agromisa - CTA, 2004. 102 pp. ISBN 90 77073 99 X CTA number 1228 5 credit points Preservation of Fish and Meat By B Maas-van Berkel, B van den Boogaard & C Heijnen Agromisa - CTA, 2004. 86 pp. ISBN 90 72746 01 9 CTA number 1227