FAO Diversification booklet 5

FAO Diversification booklet 5

Processed foods for improved livelihoods

Peter Fellows
Agricultural Support Systems Division
Food and Agriculture Organization of the United Nations
Rome 2004
Table of Contents

The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISSN 1810-0775
ISBN 92-5-105073-2

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© FAO 2004


Table of Contents

Acknowledgements
Preface

Introduction
Basic facts about food preparation and processing

Types of processing
Effect of processing on the quality of foods
Scales of operation

Benefits of food preparation and processing for creating healthy families and sustainable livelihoods
Making choices and factors influencing choices

Processing for improved nutrition or food security
Processing for sale

Problems and deterrents to growth of small-scale food processing

Raw material supplies and planning production
Packaging
Distribution and sales

Market investigations

Marketing plans

How to do it: appropriate equipment and methods

Bakery products
Beverages
Confectionery
Dried or smoked foods
Preserves
Snack foods
Yoghurt

Supporting resources required for small-scale processing

Production facilities
Services
Training, skill development and networking

Annex A: Selected international institutions that support small-scale processing
Annex B: Sources of information on small-scale processing
Annex C: Glossary
Back Cover