
Vol. 4 (2014), Issue 3:
Volume 4, Issue 3, Oct 2014
Articles
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Editorial: small-scale food processing
Peter Fellows
4(3), pp. 207–208
Category: Editorial
https://doi.org/10.3362/2046-1887.2014.021 -
Facilitating entry into shea processing: a study of two interventions in northern Ghana
Rebecca Kent, Chris Bakaweri, Nigel Poole
4(3), pp. 209–224
Keywords: shea, processing, Ghana, market participation, utilization of tree products
Category: Article
https://doi.org/10.3362/2046-1887.2014.022 -
The importance of measuring financial viability: the example of orange sweet potato processing in Uganda
Claire Coote, Julius Okwadi
4(3), pp. 225–237
Keywords: crop processing, orange sweet potato, annualized cost methodology, small scale producers
Category: Article
https://doi.org/10.3362/2046-1887.2014.023 -
Training owner/managers of small and medium agri-food enterprises (SMAEs) in Tanzania
Martin Hilmi
4(3), pp. 238–248
Keywords: training, small and medium agri-food enterprise development, owner/managers, business management and processing, Tanzania
Category: Article
https://doi.org/10.3362/2046-1887.2014.024 -
Field report: Sustainable support for food processing SMEs in Uganda
Peter Fellows, Mike Dillon, Barrie Axtell, Michael Lubowa
4(3), pp. 249–260
Keywords: food processing, SMEs, training, consultancy services, Midway Centre
Category: Article
https://doi.org/10.3362/2046-1887.2014.025 -
Variations in the traditional processing methods of Pentadesma butracea butter in northern Benin
Eric Badoussi, Paulin Azokpota, Yann Madodé, Polycarpe Kayodé, Alphonse Dossou, Mohamed Soumanou, D. Joseph Hounhouigan
4(3), pp. 261–274
Keywords: Pentadesma butyracea, kernels, northern Benin, traditional butter processing, sociocultural groups
Category: Article
https://doi.org/10.3362/2046-1887.2014.026 -
Kenkey production, vending, and consumption practices in Ghana
Mary Obodai, Charlotte Uduro-Yeboah, Wisdom Amoa-Awua, George Anyebuno, Hayford Ofori, Theophilus Annan, Christian Mestres, Dominique Pallet
4(3), pp. 275–288
Keywords: kenkey, nsiho, traditional food processing, indigenous food, street food, quality attributes
Category: Article
https://doi.org/10.3362/2046-1887.2014.027 -
Book review
Nigel Poole
4(3), pp. 289–294
Category: Reviews
https://doi.org/10.3362/2046-1887.2014.028 -
Events
4(3), pp. 295–298
Category: Events
https://doi.org/10.3362/2046-1887.2014.029