Value-Added Food Products Processing for Micro-Income Generation of Rural Communities in Myanmar Contents

The designations employed and the presentation of the materials in this publication do not imply the expression of any opinion on the part of the FAO/UNDP concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundries.
The opinions expressed in this publication are those of the authors along and do not imply any opinion what so ever in the part of the FAO/UNDP.

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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Contents

Preface

1.        Introduction

2.        Basic knowledge for Food Technology

2.1     Food Spoilage and Hygiene

2.2     Food Preservation and Packaging

2.3     Food and Nutrition

3.        Description of the Food Processing andFlow Diagrams

3.1     Banana

A.     Banana Chips

3.2     Crab-Apple

A.     Dried Crab-Apple

B.     Crab-Apple Preserve

3.3     Garlic

A.     Dried Garlic

3.4     Ginger

A.     Ginger Pickle

B.     Ginger Preserve (Salty)

C.     Ginger Preserve (Sweet and sour)

D.     Ginger Preserve (Sweet)

3.5     Lemon

A.     Lemon Syrup

B.     Lemon Preserve (Sour)

C.     Lemon Preserve (Sweet)

D.     Lemon Pickle

3.6     Onion

A.     Dried Onion

3.7     Orange

A.     Orange Syrup

B.     Orange Marmalade

3.8     Papaya

A.     Papaya Squash

B.     Papaya Preserve

3.9     Potato

A.     Potato Chips

B.     Dried Potato Slices

3.10   Tamarind

A.     Tamarind Ketchup

B.     Tamarind Toffee

3.11   Tea

A.     Dried Green Tea

B.     Pickled Tea

3.12   Tomato

A.     Dried Tomato

B.     Tomato Puree

C.     Tomato Jam

D.     Tomato toffee

E.     Tomato Sauce

F.     Tomato Preserve

References

Preface

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.