Guidelines for Small-Scale Fruit and Vegetable Processors

Contents: Preface and acknowledgements. Glossary and abbreviations. Abbreviations. General Introduction. I. Processing for home consumption: 1. Introduction. 2. Food security, nutrition and health. II. Processing for sale: 1. Introduction. 2. Selecting products and production methods. 3. Conducting a feasibility study. 4. Legal aspects. 5. Establishing production facilities. 6. Contracts with suppliers and retailers. 7. Managing production and quality assurance. 8. Marketing. 9. Record keeping. Appendices. Bibliography. Index.

From the Preface: "This book is intended to assist planners and field workers who are involved in the promotion of small scale fruit and vegetable processing in developing countries. It sets out the different reasons why food processing may be important: for improved nutrition and food security; for employment and income generation. It notes the different approaches to project development that are needed to meet one or more of these differing objectives.

Many entrepreneurs may also find the information contained in the book helpful for practical implementation of the different aspects that are needed to ensure a successful business. These are not simply concerned with producing a high quality food, but also include methods of business planning, market research, securing agreements with suppliers and retailers and monitoring the finances of a business to ensure a profitable operation."