Toolkit
Cette section permet d’accéder aux documents qui traitent d’activités post-récolte associées aux produits agricoles. Deux moteurs de recherche, l’un avancé et l’autre simple, permettent de trouver facilement les informations que vous désirez.
Les publications sont fournies autant que possible en dossiers pdf téléchargeables. Actuellement, le Toolkit est disponible en anglais seulement.
Latest Toolkit
Meat Processing Toolkit
When setting up a slaughtering house it is essential that the condition of the building - the materials of construction and its position - are all suitable for food production.The plant should not be located near swamps, ditches or refuse dumps where insects and rodents are likely to be found. [...]
Instructional Manual
2007
FAO - AGS
(English)
Meat Processing Toolkit
In this section, we will go over the types of ingredients that could be used to produce goat products. Each type of products uses a different mix of ingredients. All meat used in formulations must be clean, wholesome and properly labeled. Receiving of raw ingredients is an important step in [...]
Instructional Manual
2007
FAO - AGS
(English)
Meat Processing Toolkit
Large differences exist in the tenderness, juiciness and flavour of the various meat animal carcasses because of breeding, age, feeding and management Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are pale, soft and exudative (PSE) or dark, firm and dry (DFD). Exudative carcasses [...]
Instructional Manual
2007
FAO - AGS
(English)
Meat Processing Toolkit
Poultry products are universally popular, because they are not subject to cultural or religious constraints and the meat itself is perceived as wholesome, healthy and nutritious, being relatively low in fat and with a more desirable unsaturated fatty-acid content than other meats. Most importantly, high-quality poultry products are available to [...]
Instructional Manual
2007
FAO - AGS
(English)
Meat Processing Toolkit
One of the most important tasks for the inspector in the sausage production facility is to check the formulation of the product. Inspection program personnel should select a batch of sausage product, check the sample batch for accurate identification of the types and weights of the component ingredients, and calculate [...]
Instructional Manual
2007
FAO - AGS
(English)