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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.

I thank all of the authors who have contributed to the preparation of this document.

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.

M. Satin
Agro-Industries and Post-Harvest Management Service
FAO Agricultural Support Systems Division 

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