Drying Food for Profit
A Guide for Small Businesses
This book has been written for existing and prospective entrepreneurs who wish to produce dry foods commercially at small and medium scale. Great effort has been made to use simple language but at the same time to examine all relevant technical aspects.
|Prelims (Contents, Acknowledgements, Introduction)|
|1. Basic principles of food drying; Markets and marketing|
|2. Small-scale drying technologies|
|3. Processing common types of foods|
|4. Planning production|
|5. Guidelines for the design and construction of small mechanical dryers|
|Back Matter (Glossary, References and Further Reading, Useful Contacts, Index)|
Barrie Axtell worked in the UK food industry for over 10 years, in 1981, he joined ITDG to start its agroprocessing programme and then became a private consultant providing technical consultancy inputs to agencies such as FAO, ILO, UNIFEM and ITDG.
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