Setting up and running a small flour mill or bakery
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Fellows, Peter; Axtell, Barrie (Eds). 2004. Setting up and running a small flour mill or bakery. CTA, Wageningen, The Netherlands
Permanent link to cite or share this item: https://hdl.handle.net/10568/63617
The purpose of this book is to describe the activities needed to run a successful small-scale enterprise based on processing cereal grains.
Preface This handbook is the result of a collaborative effort by small business owners and advisers of small-scale food processors in ACP countries. The effort was supported by the ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA). The information contained in the handbook was gathered by the researchers cited below, and prepared by Midway Technology consultants. The following specialists reviewed the draft publication and made valuable contributions to the text from the perspectives of their own countries: - Dave Harcourt, FOODTEK, Council for Scientific and Industrial Research, Pretoria, South Africa - Matano Kordawa, Hot Loaf Bakery, Kampala, Uganda - Trevor Marshall, Thomas Danby College, Leeds, UK - Dr Paul Bom-Konde, CIRAD-SAR, Montpellier, France We hope this handbook will meet the needs of small-scale millers and bakers, by providing technical and business information that was previously difficult to find and by helping entrepreneurs to update and improve their businesses for the benefit of their consumers and, of course, their own profitability. If you find this handbook useful, please take a few minutes to complete the feedback form at the end of the book. Your comments and suggestions will be used to improve the later books in this series. The Editors