Food processing

Vegetable oil is important for the well-being of many rural communities as a source of concentrated energy; and the production of oil, along with secondary products such as soap and animal feed, can provide an important source of income for rural people. The traditional methods of oil extraction are slow and arduous, but in Oil processing invaluable guidance is offered for the selection of appropriate equipment for small business. The pros and cons of introducing new technologies is highlighted, and technical information is provided about each type of machine. The book is designed for volunteers training for food processing projects, their trainers, and non-specialists already involved in projects and seeking specific information on technology choice. Oil processing 1993 38 pp ISBN 1 85339 134 4 Root crops are readily available and essential food in many poor communities and are often the main part of a meal. In most countries the family meals are usually prepared by women, and local processing of root crops is often an important part of women's daily work. Root crop processing covers the most common methods of processing potato, cassava, sweet potato, yam and edible aroid crops. Particular emphasis is placed on cassava, which often requires special treatment to make it ready for cooking. Basic food science principles, traditional and improved small-scale processing methods, case studies illustrating the benefits and difficulties of introducing improved technologies, and sources of further information are all covered in this practical book. Root crop processing 1993 54pp ISBN 1 85339 138 1 Both books are in the UNIFEM Food Cycle Technology Source Books series produced by IT Publications 103/105 Southampton Row London WC1B 4HH, UKOil processing 1993 38 pp ISBN 1 85339 134 4 Root crop processing 1993 54pp ISBN 1 85339 138 1 Both books are in the UNIFEM Food Cycle Technology Source Books series produced by IT Publications 103/105 Southampton Row London WC1B 4HH