Starting a Small Food Processing Enterprise
This book brings together important aspects of both the technological and business skills needed to successfully start and operate a small food processing business. The emphasis is on thorough planning before the enterprise is established and then careful control of production to minimize costs and maintain the desired product quality. The book is a training aid for extension workers and small enterprise development organizations.
Published: 1996
Pages: 128
eBook: 9781780446028
Paperback: 9781853393235
| Acknowledgement viii | |||
|---|---|---|---|
| Introduction xi | |||
| 1. Brief History of Charcoal 1 | |||
| 1.1 General background 1 | |||
| 1.2 Charcoal in Brazil 2 | |||
| 2. The Charcoal-based Industrial Sector 6 | |||
| 2.1 Main features of the iron and steel industry 6 | |||
| 2.2 Overall charcoal consumption in the pig-iron and other | |||
| industrial sectors 8 | |||
| 3. Raw Material for Charcoal Production: From Native Forests | |||
| to Forest Plantations 10 | |||
| 3.1 History of forest plantations 10 | |||
| 3.2 Silvicultural aspects 13 | |||
| 3.3 Eucalyptus varieties and wood densities 14 | |||
| 3.4 Seedling generation and planting methods 15 | |||
| 3.5 Tree spacing and cutting age 15 | |||
| 3.6 Biodiversity preservation and insect control 16 | |||
| 3.7 Yields 17 | |||
| 3.8 Afforestation programmes for charcoal production in Minas | |||
| Gerais 18 | |||
| 3.9 Socio-economic factors 20 | |||
| 3.10 Legal aspects of afforestation 21 | |||
| 4. Technical Aspects of Charcoal Production 22 | |||
| 4.1 Fundamentals 22 | |||
| 4.2 Charcoal-making technology 23 | |||
| 4.3 Masonry kilns in commercial charcoal production 24 | |||
| 4.4 Material balance and charcoal yield 27 | |||
| 4.5 Charcoal versus coke 29 | |||
| 5. Charcoal Production Costs 31 | |||
| 6. The Future Challenge: The Need for Sustainable and Rational | |||
| Use of Native Forests 35 | |||
| 6.1 Carajas 35 | |||
| 6.2 The sustainable forest management concept 37 | |||
| 6.3 Sustainable Forest Management Project of 'Fazenda' | |||
| Descoberta 39 | |||
| 7. Environmental Factors in Charcoal Production and Use 44 | |||
| 7.1 General aspects 44 | |||
| 7.2 Coke versus charcoal 44 | |||
| 7.3 The CO2 factor 47 | |||
| 8. General Perspectives 48 | |||
| 8.1 General considerations 48 | |||
| 8.2 Research and development needs 50 | |||
| 8.2.1 Forestry 51 | |||
| 8.2.2 Charcoal production 51 | |||
| 8.3 By-products recovery 52 | |||
| 9. Summary and Conclusions 56 | |||
| 9.1 Charcoal production 56 | |||
| 9.2 Charcoal costs 57 | |||
| 9.3 Sustainable Forestry Management Projects (SFMPs) 58 | |||
| 9.4 Environment 58 | |||
| 10. References 61 |
Peter Fellows
Dr Peter Fellows is a food technologist with over 20 years experience in small-scale food processing in Africa and Asia. He has been Senior Technical Manager with ITDG and Senior Lecturer at Oxford Polytechnic.
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