Value-Added Food Products Processing for Micro-Income Generation of Rural Communities in Myanmar |
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Complied by:
Daw Win Win Kyi
Edited by:
Dr. Alastair Hicks
Distributed by:
Dr. Prem N. Sharma
Project Manager
Environmentally Sustainable Food Security and Micro-Income Opportunities in Critical Watersheds
(Southern Shan State), MYA/99/007, FAO/UNDP, P.O Box 101, Yangon, Myanmar.
First Print: 1000 copies
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2. Basic knowledge for Food Technology
2.2 Food Preservation and Packaging
3. Description of the Food Processing andFlow Diagrams
C. Ginger Preserve (Sweet and sour)
The project FAO/UNDP MYA/99/007 organized for community training during Oct, 2001, on (1) Tomato and banana processing (2) Potato, onion, garlic and ginger processing (3) Tea leaf processing and (4) Orange, lemon processing. The aim was to give income-generating options to participating rural communities. Many of the community members are taking up the activities in micro-enterprises in their own area. Some have been unable to take up enterprises due to lack of raw materials in their local areas.
This resource book is being produced as an aid to the community members who want to take up value added food processing activities in Shan State and other parts of Myanmar.
The resource book is an output from the training and it is hoped that many more community members will benefit from this booklet.
Comments and suggestions are most welcome on this book and its contents.
Dr. Alastair Hicks | Dr. Prem N. Sharma |
Senior Agroindustry and Postharvest Officer | Agency Project Manager |
FAO Regional Office for Asia and Pacific | MYA/99/007, FAO/UNDP |