Guide to decision-making for the creation of dry food production units
The number of food drying businesses in developing countries is increasing and the impact that they can have on socio-economic development is marked. Small-scall food processing enterprises add value to local production by supplying local and export markets with dried products. Before embarking on such an undertaking, this book guides the project planner systematically through the stage involved and considers the advantages and constraints that are particular to this sector. Taking a global approach to its subject, the guide contains four separate but complementary chapters.
Table of contents
- The entrepreneur and the project
- Constructing the project
- Markets and production equipment
- Increasing profitability and making the right technical choices
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