This is the second document in the Agricultural Service Bulletin series on food fermentations in developing countries. This bulletin not only documents information on fermentation technologies which is rapidly being lost, but potential areas for the development and improvement of cereal fermentations are highlighted by each author.
It is hoped that this document will generate wider interest in and contribute to the development and improvement of small-scale food fermentations in the developing world.
AGS main series:
FAO Agricultural Services Bulletins
Norman F. Haard; S.A. Odunfa; Cherl-Ho Lee; Dr. R. Quintero-Ramírez; Dr. Argelia Lorence-Quiñones; Dr. Carmen Wacher-Radarte