Setting up and running a small meat or fish processing enterprise
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Fellows, Peter; Axtell, Barrie (Eds). 2003. Setting up and running a small meat or fish processing enterprise. CTA, Wageningen, The Netherlands
Permanent link to this item: http://hdl.handle.net/10568/63618
This book covers products that can be manufactured by small-and medium scale enterprises. Products such as canned meat and fish... or frozen meals are not included, as the technologies are expensive and demand production on a very large scale level.
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 researchers (see pp. 6-7), who surveyed local meat and fish processing enterprises and prepared reports that were then edited by Midway Consultants. The following specialists reviewed the draft publication and made valuable contributions to the text from the perspectives of their own countries: - Mr D. Anang, Head of Animal Science, University of Science and Technology, Kumasi, Ghana - Dr M. Dillon, Director, Grimsby Institute of Food and Fisheries, UK - Mr D. Harcourt, Director FOODTEK, Council for Scientific and Industrial Research, Pretoria, South Africa - Mr K. Matchell, Entrepreneur in Zimbabwe - Dr. W. Ssali, Director, National Agricultural Research Association, Kampala, Uganda. We hope this handbook will meet the needs of small-scale enterprises and the agencies that support them 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