Training in Food Processing
This book shows how to provide effective training in food processing, which can open up opportunities for individuals who lack business experience. It explains the importance of needs assessment, course preparation, monitoring and follow-up, and the value of practical work and opportunities for trainers to discuss their ideas and discoveries. With examples of forms and lesson plans, photographs of appropriate training environments, practical case studies and details of institutions that support food processing training, there is a wealth of information for trainers and organizers of training courses throughout the world.
|THE AUTHORS vi
|1. The importance of food processing training 1
|2. Course preparation 8
|3. Course implementation 23
|4. Monitoring, evaluation and follow-up 46
|5. Food processing training in Bangladesh 61
|Shaheda Azami, Sue Azam-Ali and Mike Battcock
|6. PRODAR’s experience in management training for rural agro-industry
|– the Central American example 70
|Fran¸cois Boucher and Marvin Blanco
|7. Training in food processing – a sustainable approach in India 75
|J.D. John Jayaraj
|8. Food processing as a micro-business in Nepal 80
|9. Training in food processing technologies in Peru 85
|Carmen Rodriguez, Diana Colquichagua, Daniel Rodriguez, Pim Heijster
|and Walter Rios
|10. Fruit processing training in South Africa 91
|Joyene Isaacs, Laetitia Moggee and Phillip C. Fourie
|11. Food processing training in Sri Lanka 96
|12. Women mean business in Sudan 104
|Abdel Gadir, Sue Azam-Ali and Mike Battcock
|13. Food processing training in Uganda 111
|Barrie Axtell, Peter Fellows and Mike Dillon
|14. UNIDO training programme for women entrepreneurs in the
|food processing industry – experiences from Tanzania and Thailand 119
|Gabriele Herrmann and Tezer Ulusay de Groot
|INSTITUTIONS THAT SUPPORT SMALL-SCALE FOOD PROCESSING TRAINING 133
In 2000, Mike Battcock joined the Civil Society Department at the Department for International Development (DFID). He has worked on a range of areas including the Civil Society Challenge Fund, partnership programme agreements and producing guidance material for DFID country offices.
Susan Azam-Ali is Assistant Professor, Faculty of Science at the University of Notthingham.
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.
Barrie Axtell Barrie Axtell worked in the UK food industry for over 10 years, in 1981, he joined ITDG to start its agroprocessing programme and then beccame a private consultant providing technical consultancy inputs to agencies such as FAO, ILO, UNIFEM and ITDG.