Articles

• 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