Quality Assurance For Small Scale Rural Food Industries

Washed hands and gloves do not feature.

This publication sets out a detailed systems analysis approach to the small and medium agro-food industries sector in Latin America and the Caribbean region, in order to promote food safety and quality as well as enterprise productivity and competitiveness. The issues are discussed from food engineering and technology perspectives, in light of the complex issues faced by small food industries in the current trading system.

Written by world government and industry experts, this book focuses on the application of new seafood inspection systems that ensure the public health while providing a reasonable environment for business. International trade has experienced very dynamic developments over the last few years, including new international trade agreements and new approaches in food safety inspection. The focus has shifted from traditional end product inspection to modern, preventive methods. Covering all aspects of the industry, Fish Inspection, Quality Control, and HACCP: A Global Focus aids readers in providing the safest possible high quality seafood to the ever-demanding public.

The agrifood transport sector in Latin America and the Caribbean is a key component of the food supply chain, making a significant contribution to gross domestic product in these countries. Well-developed, efficient food transport systems are crucial to the survival of thousands of people, and pivotal to the success or failure of key economic sectors such as agriculture and other major national and international commercial activities. This publication presents a detailed study of problems encountered, covering seventeen countries. The study focuses primarily on stumbling-blocks faced by small farmers, and suggests possible policy and programme interventions to improve the situation in the neediest areas, with repercussions for the population as a whole. (Also published in Spanish)

This is the first in a series of manuals on small-scale food processing, compiled by contributors from several developing countries. Intended as a practical guide for people starting or operating a food business, it covers a range of topics including: hygiene, equipment, product testing, suppliers and retailers, and financial, production and staff management.

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

By 2030, 60 percent of the world's population are expected to be living in urban areas. Population growth is not solely in larger metropolitan centres - the mega cities. The numbers of small and intermediate-sized urban centres are also increasing and have an important role as links in the marketing system. This guide provides a simplified aid to understanding the physical implications of marketing linkages, based on a regional planning approach. The guide provides a simple planning methodology and framework that focuses on the issue of linking farmers to market outlets for their produce particularly identifying their marketing infrastructure needs. The users of the guide are likely to be at national, provincial or district levels and could include planners and engineers in ministries and departments of public works and transport, planning and marketing officers in ministries and departments of agriculture, local authority officers in planning, commerce and marketing departments and local authorities, communities, farmer groups and voluntary organizations, concerned to understand marketing constraints and with ensuring that rural producers have better access to markets for their products.