Traditional Foods: Processing for Profit

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This guide to the processing of traditional foods which are made and sold at a small commercial scale of operation provides technical information needed by small food businesses to introduce or upgrade their processes and products, and also serves as a suitable guide for new enterprises in the correct production of foods.

Über den Autor / die Autorin

Dr Peter Fellows is a consultant food technologist specializing in small-scale food processing. Previously he taught food technology at Oxford Brookes University, worked for Practical Action, and has held the UNESCO Chair in Post-Harvest Technology at Makerere University, Uganda. He has practical experience of assisting small-scale food processors in 20 countries and has published 33 books and 40 articles on food processing.