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

All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected]

© FAO 2004

Table of Contents


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
Distribution and sales

Market investigations

Marketing plans

How to do it: appropriate equipment and methods

Bakery products
Dried or smoked foods
Snack foods

Supporting resources required for small-scale processing

Production facilities
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
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