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Solar drying: Practical methods of food preservation
This training manual provides clear and detailed information on the basic theory and practice of sun and solar drying of various food products (fish, fruit, vegetables and grains). Several different types of dryers - cabinet, tent, paddy, hybrid - are described and some guidance is given on their construction. Information is also provided on the preparation of the raw materials before they are dried and on packaging techniques for the dried product.
ISBN 92-2-105357-1
20 Swiss francs
Technology Series
The object of the technical memoranda in this series is to help to disseminate, among small-scale producers, extension officers and project evaluators, information on small-scale processing technologies that are appropriate to the socio-economic conditions of developing countries.
ISSN 0252-2004
Tanning of hides and skins (Technology Series - Technical Memorandum No. 1)
Provides technical and economic information concerning the tanning of hides and skins at scales ranging from two hides per day (a typical rural tannery) to 200 hides per day. Six alternative tanning technologies are covered. Subprocesses are described in great detail, with diagrams of pieces of equipment which may be manufactured locally. Lists suppliers of equipment which may need to be imported.
ISBN 92-2-102904-2
27.50 Swiss francs
Small-scale processing of fish (Technology Series - Technical Memorandum No. 3)
Covers, in detail, technologies suitable for processing fish: drying, salting, smoking, boiling and fermenting. Thermal processing is described only briefly. Two chapters of interest to public planners compare, from a socio-economic viewpoint, the various technologies described in the memorandum and analyse their impact on the environment.
ISBN 92-2-103205-1
17.50 Swiss francs
Small-scale oil extraction from groundnuts and copra (Technology Series - Technical Memorandum No. 5)
Covers, in detail, various technologies for oil extraction: baby expeller mills, small package expellers and power ghanis. Considers the pre-processing stages (drying, crushing, scorching), the oil extraction stage and the post-treatment stages (filtering, cake breaking, packaging, bagging). Provides details on the processing stages which should help would-be or practising small-scale producers to identify and apply the oil extraction technology best suited to local conditions.
ISBN 92-2-103503-4
17.50 Swiss francs
Small-scale brickmaking (Technology Series - Technical Memorandum No. 6)
Provides technical information on different techniques and covers all processing stages, including quarrying, clay preparation, moulding, drying, firing and the testing of produced bricks. The processes and equipment are described in great detail, including drawings of equipment and tools which may be produced locally, floor plans, labour and skill requirements, materials and fuel inputs per unit of output. One chapter compares various brickmaking techniques from a socio-economic point of view.
ISBN 92-2-103567-0
27.50 Swiss francs
Small-scale paper-making (Technology Series - Technical Memorandum No. 8)
Provides technical and economic information on alternative technologies, describes the characteristics of various types and grades of paper products and gives guidance in the choice of paper machines. The information relates mostly to small-scale paper mills with a capacity of 30 tonnes of paper per day or less. Provides people already in possession of the necessary background knowledge with criteria for choosing amongst different methods of paper-making.
ISBN 92-2-103971-4
22.50 Swiss francs
Small-scale processing of pork (Technology Series - Technical Memorandum No. 9)
Provides detailed technical information on small-scale technologies for the production of a variety of pig-meat products, including fresh sausage, Mortadella, ham, bacon, Metwurst and so on. Information is provided on the raw materials required, processing equipment, plant layout and hygiene, and the processing stages for each pig-meat product. A methodological framework for the evaluation of alternative meat processing technologies and scales of production is included for the benefit of potential meat processors. The focus is placed on the establishment of pork processing units which operate as a separate business. However, with some adaptation, the information supplied should also allow planners to assess the feasibility of attaching a processing unit to an existing slaughterhouse or butchery business.
ISSN 0252-2004
ISBN 92-2-100542-9
20 Swiss francs
Small-scale processing of beef (Technology Series - Technical Memorandum No. 10)
Provides detailed technical information on small-scale technologies for the production of a variety of beef products, including beefburgers, chili con carne, biltong, charqui, frankfurters, beef cervelat and so on. Information is provided on the raw materials required, processing equipment, plant layout and hygiene, and the processing stages for each beef product. A methodological framework for the evaluation of alternative meat processing technologies and scales of production is included for the benefit of potential meat processors.
ISBN 92-2-105050-5
20 Swiss francs
Further technical memoranda are in preparation
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