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Opportunities in food processing Setting up and running a small meat or fish processing enterprise

Opportunities in food processing Setting up and running a small meat or fish processing enterprise
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  Opportunities in food processing Setting up and running a small meat or fish processing enterprise  Contributing authorsBarrie Axtell, Peter Fellows, Linus Gedi, Henry Lubin, Peggy Oti-Boatengand Rodah ZuluEdited by Barrie Axtell and Peter FellowsMidway Technology Ltd.Published by CTA2003  Copyright © 2004 by CTA, Wageningen, The Netherlands All rights reserved. No part of this publication may be reproduced, stored in retrievalsystems or transmitted in any form or by any means without prior permission of CTA.CTA encourages the non-commercial use of the material in this publication. Propercitation is requested.ISBN 92-9081-275-3 Design and production : FAB S.A. Tel: 00 32 (0)2 340 14 20 Technical Centre for Agricultural and Rural Cooperation (ACP-EU) The Technical Centre for Agricultural and Rural Cooperation (CTA) was established in 1983under the Lomé Convention between the ACP (African, Caribbean and Pacific) Group ofStates and the European Union Member States. Since 2000, it has operated within theframework of the ACP-EC Cotonou Agreement.CTA’s tasks are to develop and provide services that improve access to information foragricultural and rural development, and to strengthen the capacity of ACP countries toproduce, acquire, exchange and utilise information in this area. CTA’s programmes aredesigned to: provide a wide range of information products and services and enhanceawareness of relevant information sources; promote the integrated use of appropriatecommunication channels and intensify contacts and information exchange (particularlyintra-ACP); and develop ACP capacity to generate and manage agricultural informationand to formulate ICM strategies, including those relevant to science and technology. CTA’swork incorporates new developments in methodologies and cross-cutting issues such asgender and social capital.CTA, Postbus 380, 6700 AJ Wageningen, The Netherlands. Citation: Axtell, B. and Fellows, P.J. (Eds). Setting up and running a small meat or fish processing enterprise. Opportunities in food processing seriesWageningen: ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA), 2003. 200 pages, ISBN 92-9081-275-3.  Preface - 5-  Preface  This handbook is the result of a collaborative effort by small business ownersand advisers of small-scale food processors in ACP countries. The effort wassupported by the ACP-EU Technical Centre for Agricultural and RuralCooperation (CTA). The information contained in the handbook was gatheredby researchers (see pp. 6-7), who surveyed local meat and fish processingenterprises and prepared reports that were then edited by MidwayConsultants. The following specialists reviewed the draft publication andmade valuable contributions to the text from the perspectives of their owncountries:- Mr D. Anang, Head of Animal Science, University of Science and Technology,Kumasi, Ghana- Dr M. Dillon, Director, Grimsby Institute of Food and Fisheries, UK- Mr D. Harcourt, Director FOODTEK, Council for Scientific and IndustrialResearch, Pretoria, South Africa- Mr K. Matchell, Entrepreneur in Zimbabwe- Dr. W. Ssali, Director, National Agricultural Research Association, Kampala,Uganda.We hope this handbook will meet the needs of small-scale enterprises andthe agencies that support them by providing technical and businessinformation that was previously difficult to find, and by helpingentrepreneurs to update and improve their businesses for the benefit of theirconsumers and, of course, their own profitability. If you find this handbook useful, please take a few minutes to complete thefeedback form at the end of the book. Your comments and suggestions willbe used to improve the later books in this series.The Editors  Setting up and running a small meat or fish processing enterprise - 6-   About the authors Barrie Axtell is a British food technologist and a director of MidwayTechnology. He has 30 years’ experience working in Africa, Asia and LatinAmerica. His particular interest centres on small-enterprise development,drying of fruits and vegetables and processing high value crops such asmedicinal plants, spices and essential oils. He has co-authored 15 books onthe role of appropriate technology in food processing. Dr Peter Fellows is a consultant food technologist and a director of MidwayTechnology. He is Visiting Fellow in Food Technology at Oxford BrookesUniversity in UK and has held the United Nations Educational, Scientific andCultural Organization (UNESCO) Chair in Post-Harvest Technology atMakerere University, Uganda. He is an experienced author and has published12 books and more than 30 articles on small-scale food processing. He hashad practical experience in 20 countries of the food processing industry andthe institutions that support it. Linus Gedi has experience in agro-industry and particularly in post-harvesttechnology. Before becoming a consultant he was first a tutor and then headat IIonga Agriculture Training Institute in Tanzania. For the past 17 years hehas worked on various consultancy assignments, including planning primarycrop production, handling, storage and marketing of food products, projectappraisal and evaluations. His commodity expertise includes cotton, cashew,sisal, oilseeds, grains, fruits and vegetables, beverages, fish and meatproducts. Since 1996 he has worked at the United Nations IndustrialDevelopment Organization (UNIDO) as a National Expert in food technology,training women entrepreneurs, helping trainees set up enterprises andachieving quality production with a cleaner environment. Henry H. Lubin has been Produce Chemist with the Ministry of Agriculture,Saint Lucia for 20 years, conducting investigations into the utilisation ofagricultural produce. During this time he has assisted and advised agro-processors on product development, quality and food safety and he alsoconducts chemical analyses on foods and feeds. Mr. Lubin has served as theDirector of the Saint Lucia Bureau of Standards for a number of years.   About the authors - 7-  Dr Peggy Oti-Boateng of the Technology Consultancy Centre of KwameNkrumah University of Science and Technology (KNUST), Ghana, is a SeniorResearch Fellow and a member of the UNESCO Expert Group on Technologyand Poverty Reduction. She has over 20 years’ experience in research,development and transfer of food technologies for micro-, mini- and large-scale enterprises, with a particular interest in enterprise development forwomen. She has also developed nutritious and affordable weaning foods forchildren using locally available foods. She has written several books and journal articles on food processing and storage, nutrition and sustainable bio-energy for rural development. Dr Rodah Zulu is a food technologist with several years’ experience of foodenterprise development in Zambia. In addition to research work at the FoodTechnology Research Unit, National Institute for Scientific and IndustrialResearch, Lusaka, she has undertaken consultancy work with the Food andAgriculture Organization of the United Nations (FAO) and the private sector.She has published a number of books and articles on the food resources ofZambia, and is currently working on the fortification of maize meal withlarge- and small-scale milling enterprises.
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