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
Oil Seeds Processing Toolkit
This sheet gives a detailed overview of processing groundnut oil using a manual screw press. It is taken from the ITDG publication (The Manual Screw Press by K Potts and K Machell (ref no 7).
Instructional Manual
2007
FAO - AGS
(English)
Oil Seeds Processing Toolkit
Oil is contained within a range of oilseeds, fruits, nuts and seed kernels. However, not all oil-bearing seeds and nuts contain edible oil. Some contain poisons or unpleasant flavours and are only used for paints. Castor oil needs very carfeul processing to make it safe and is not really suitable [...]
Instructional Manual
2007
FAO - AGS
(English)
Roots and Tubers Processing Toolkit
Gari is a creamy-white granular flour with a slightly fermented flavour and sour taste. It is produced from cassava tubers and eaten as a main meal with soup or a stew.
When stored properly, gari has a shelf life of six months or more.
It is necessary to detoxify the [...]
Instructional Manual
2007
FAO - AGS
(English)
Roots and Tubers Processing Toolkit
Cassabe is a type of bread prepared from cassava. It is common to South America. Similar products are made in other cassava-growing regions. It is the staple diet of the Amazonian Indians.
There are two different methods for making cassabe, depending upon whether the roots are soaked and fermented or if [...]
Instructional Manual
2007
FAO - AGS
(English)
Roots and Tubers Processing Toolkit
Traditionally starch was made from arrowroot or sago palm. However, cassava is a cheaper raw material and has tended to replace these starches. The juice obtained from grated cassava contains a certain amount of starch which settles out after standing for a few hours. The liquid can be decanted off [...]
Instructional Manual
2007
FAO - AGS
(English)