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