by
Peter Fellows
Midway Technology Ltd
St Oswalds Barn, Clifford
Hay on Wye, Hereford
United Kingdom
Food and Agriculture Organization of the United Nations
FAO - FIAT PANIS
Rome, 1997
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The designations employed and the presentation of material in this publication 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 status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
M-17
ISBN 92-5-104041-9
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© FAO 1997
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1.2. Food security, nutrition and health
1.2.1. Improvements to home processing and storage
Drying
Concentration by boiling
Fermentation
Pickling
Storage
2.2. Selecting products and production methods
2.2.2. Bottled and canned products
2.2.3. Dried fruits and vegetables
Additional processing notes
Syrup pre-treatment
Types of dryers
Packaging2.2.4. Chutneys, pickles and salted vegetables
Chutneys
Additional processing notes
Pickles
Salted vegetables
Additional processing notesAdditional processing notes
Acidity
Pulping
Pasteurisation
Filling2.2.8. Squashes, cordials and syrups
2.2.9. Preserves (jams, jellies, marmalades, pastes, purees and fruit cheeses)
Jams, jellies and marmalades
Pastes and purees
Fruit 'cheeses'
Additional processing notes2.2.10. Wines, vinegars and spirits
2.3. Conducting a feasibility study
2.3.1. Introduction
2.3.2. Market analysis
Product quality survey
Survey of market size and value
Market share and competitionProduction planning
Weights of raw materials and ingredients
Equipment required
Packaging
Staffing levelsStart-up costs
Operating costs
Income and profit
Financial planning
Preparing a business plan2.4.1. Registration of the enterprise
2.4.2. Food related laws
Food composition
Food labelling
Hygiene and sanitation
Weights and measures2.5. Establishing production facilities
2.5.1. Introduction
2.5.2. The site
2.5.3. Design and construction of the buildingRoofs and ceilings
Walls
Windows and doors
Floors
Lighting and power
Water supply and sanitation
Layout of equipment and facilitiesDried products
Boiled, concentrated and pasteurised products
Fermented and distilled products
Packaging, filling and sealing equipment2.6. Contracts with suppliers and retailers
2.6.1. Securing raw materials
2.6.2. Agreements with retailers and other sellers2.7. Managing production and quality assurance
Production planning
Scheduling inputs
Maintenance
Staff management
Health and safety2.7.2. Managing quality assurance
Safety of products
Product quality
Raw materials and ingredients
Processing
Packaging, storage and distribution
Hygiene and sanitation2.8.1. Identification of markets
2.8.2. Developing a marketing strategy
2.8.3. Packaging and brand image2.9.1. Financial and sales records
2.9.2. Production recordsAppendix I - Basic rules for hygiene, sanitation and safety
Appendix II - Checklist of entrepreneurial characteristics
Appendix III - Feasibility study checklist
Appendix IV - Institutions that support small scale food processing