itpbooks

Baking for Profit: Starting a small bakery
George Bathie
Baking for Profit: Starting a small bakery covers all that a small entrepreneur needs to address when setting up a bakery. Most communities have the capacity to support a well-run bakery operation. With good planning and good access to staff, raw materials and markets, setting up a bakery can represent an excellent enterprise opportunity. The emphasis is on clear advice and instruction, beginning with effective planning. The opening chapter covers first steps, including setting about the vitally important feasibility study, while subsequent chapters cover all aspects of setting up the business, such as site and buildings, employees and training, quality control, health and safety, and the right type and scale of machinery and equipment. Baking for Profit gives appropriate recipes for initial production in detail, as well as guidance on suitable production systems and straightforward methods of keeping track of costs as the business expands. There is also advice on overcoming production problems and troubleshooting, as well as transporting goods efficiently, an aspect of the business which affects the cost and availability of the products in the market, their quality and freshness and therefore the price that can be charged. This practical manual is invaluable reading for those who are starting out in the bakery business, those whose job it is to advise others doing so, or those who want to scale up existing operations to increase their profits.
ISBN 1853394076, (ITP), 1999, 128pp, £9.95,

Cane Sugar: The small scale processing option
Edited by Raphael Kaplinsky
Assessing the choice of technology for small scale sugar production, and its economic and social viability, this book will interest those responsible for sugar development, industry decision makers, non-governmental organizations, and AT organizations.
ISBN 1853390151, (ITP), 1989, 230pp, £25.00,

Cereal Processing: Food cycle technology source book
UNIFEM
Focuses on the processing of four cereals - maize (or corn), rice, sorghum, and wheat. A useful guide for those intending to set up a cereal-processing enterprise. Topics include harvesting, threshing, storage, milling, hulling, baking and fermenting.
ISBN 1853391360, (ITP), 1994, 72pp, £7.95,

Dairy Processing: Food cycle technology source book
UNIFEM
This book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products, and discusses how hygiene and quality control can be improved. It avoids introducing completely new products or processes, but suggests low-cost modifications to traditional methods which can be and have been introduced successfully.
ISBN 1853393355, (ITP), 1996, 72pp, £7.95,

Drying: Food cycle technology source book
UNIFEM
This book is an introduction to the principles of drying and gives an indication of the range of technologies available, along with case studies examining the use of improved drier designs.
ISBN 1853393088, (ITP), 1995, 50pp, £7.95,

Fish Processing: Food cycle technology source book
UNIFEM
This source book describes the traditional methods of fish processing and then looks at new and improved techniques which in most cases can be constructed locally. Types of processing covered include drying, salting, smoking and fermenting.
ISBN 1853391379, (ITP), 1993, 96pp, £7.95,

Fruit and Vegetable Processing: Food cycle technology source book
UNIFEM
Offers the non-specialist an insight into the ranges of methods and equipment available for preserving products, increasing the quality and range of foodstuffs and indicating where the hazards are when setting up a small food processing concern.
ISBN 1853391352, (ITP), 1993, 72pp, £7.95,

The Manual Screw Press for Small-scale Oil Extraction
Kathryn H. Potts and Keith Machell
Manual oil extraction from peanuts or other soft oil-seeds can be a viable enterprise for small businesses. This book describes small-scale processes of oil-extraction for possible use in rural areas, as well as ways to market and distribute the oilcake.
ISBN 1853391980, (ITP), 1995, 72pp, £9.95,

Oil Processing: Food cycle technology source book
UNIFEM
Offers guidance on the selection of appropriate equipment for small businesses, with case studies and technical information about each type of machine. For field workers training for food processing projects, and their trainers, and the non-specialist.
ISBN 1853391344, (ITP), 1993, 48pp, £7.95,

Packaging: Food cycle technology source books
UNIFEM
Good packaging improves the presentation of a foodstuff, increasing its market value as well as convenience in handling. Packaging can perform three functions: it acts as a container, enabling a chosen quantity of a product to be handled as a unit during distribution and storage; it helps to protect against damage and spoilage; and it can communicate information about the contents. Packaging discusses these functions in detail and looks at traditional and mechanized packaging systems for use by small-scale producers. Case studies from around the world examine the introduction of improved packaging technology, and there are useful lists of manufacturers and organizations which can help small businesses.
ISBN 1853393347, (ITP), 1996, 48pp, £7.95,

Preparation of Dairy Products: Agrodok 36
CTA

ISBN 9072746716, (Agromisa), 1991, 70pp, £5.95,

Preservation of Fish and Meat: Agrodok 12
CTA

ISBN 9072746481, (Agromisa), 1994, 66pp, £5.95,

Preservation of Fruit and Vegetables: Agrodok 3
CTA

ISBN 9072746031, (Agromisa), 1990, 83pp, £5.95,

Producing Solar Dried Fruit and Vegetables for Micro- and Small-Scale Rural Enterprise Development: A series of practical guides
A.Brett, D.R.S.Cox, D.S.Trim, R.Simmons and G.Anstee
Experiences in Uganda over the last three years have shown that there are circumstances where it is feasible to establish solar drying operations as viable micro enterprises in rural areas. Such operations require dedication, patience and basic skills by all of those involved. But market channels also need to be developed, product quality to be controlled and technical assistance given. An overall and integrated approach is essential if solar drying activities are to be successful in rural development programmes. This series of four Handbooks examine the many issues which need to be considered, common to basic solar drying operations and applicable worldwide.
ISBN , (Natural Resources Institute, NRI), 1996, 29x4 plus plastic sheets, £17.50,

Root Crop Processing: Food cycle technology source book
UNIFEM
Covers the the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.
ISBN 1853391387, (ITP), 1993, 76pp, £7.95,

Small-scale Milling: A guide for development workers
Lars-Ove Jonsson, David A. V. Dendy, Karen Wellings and Varis Bokalders
Traditional milling is a time-consuming and laborious task for rural women, and there is a great need to mechanize this operation. However, traditional milling practices have many nutritional advantages for children and women which are not associated with the new milling techniques and instead of being an improvement there is a great risk that improved milling will be a threat to vulnerable groups. This book is essential reading for anyone involved in milling in developing countries, and the target reader is the extension agent promoting improved small-smale milling techniques. The book can be used both as a manual and course material for training at a number of levels.
ISBN 1853392197, (ITP), 1994, 144pp, £14.95,

Small-scale Production of Weaning Foods: Agrodok 22
CTA

ISBN 9072746767, (Agromisa), 1997, 40pp, £5.95,

Solar Dryers: Their role in post-harvest processing
B. Brenndorfer, L. Kennedy, C. O. Oswin Bateman, D. S. Trim, G. C. Mrema and C. Wereko-Brobby
Gives an introduction to the basic theories of solar drying, including a detailed description of the construction and operation of the three most common dryer types. Also presents case studies on drying theory and dryer design.
ISBN 0850922828, (Commonwealth Secretariat), 1985, 308pp, £7.50,

Soya: Agrodok 10
CTA

ISBN 9072746066, (Agromisa), 1986, 16pp, £5.95,

Starting a Small Food Processing Enterprise
Peter Fellows, Ernesto Franco and Walter Rios
This book brings together important aspects of both the technological and business skills needed to successfully start and operate a small food proccessing business. The emphasis is on thorough planning before the enterprise is established and then careful control of production to minimize costs and maintain the desired product quality. The book is a training aid for extension workers and small enterprise development organizations.
ISBN 1853393231, (ITP), 1996, 128pp, £9.95,

Storage of Tropical Agricultural Products: Agrodok 31
CTA

ISBN 9072746120, (Agromisa), 1995, 74pp, £5.95,

Storage: Food cycle technology source book
UNIFEM
This book focuses on the storage of the staple commodities such as grains and root crops, but it also covers other major food groups such as oils, fish, fruit and vegetables. Useful reading for volunteers training for food processing projects, their trainers, and non-specialists already involved in projects and seeking specific information on technology choice.
ISBN 1853393096, (ITP), 1995, 35pp, £7.95,

Street Foods: Urban food and employment in developing countries
Irene Tinker
The culmination of fifteen years of research in provincial cities in the Philippines, Thailand, Indonesia, Bangladesh, Egypt, Nigeria and Senegal, Street Foods provides the first empirical study of who makes, sells and eats food on the streets. The findings of the Street Food Project, detailed in this book, brings new insights to the nature of microenterprises, the interventions that really help improve income and food sfety, and the gender aspects of the street food trade. Challenging conventional wisdom about the informal sector and assumptions in development theory about women, Street Foods will reframe the major debates shaping research and aid policies for poor, small-scale entrepreneurs in developing countries.
ISBN 0195117115, (Oxford University Press), , 250pp, £22.95,

Sugar Processing: the development of a Third World technology
Raphael Kaplinsky

ISBN 0903031981, (ITP), 1984, , £9.95,

Sugar Processing: The development of a Third World technology
Raphael Kaplinsky
A study of the technical and economic revival of the small-scale OPS method of sugar processing in India, and its transfer to Kenya. A detailed study of two contrasting situations.
ISBN 090303199X, (ITP), 1983, 158pp, £25.00,

Tomato and Fruit Processing
Guus de Klein
This book is written for people who are interested in starting, supervising or financing a small-scale enterprise for processing tomatoes and fruits into juice, jams and jellies. The techniques are low-cost and applicable to many different situations.
ISBN 9070857316, (TOOL), 1993, 106pp, £14.95,

Traditional Cheesemaking: An introduction
Josef Dubach (translated by Bill Hogan)
Using traditional cheesemaking methods, this book gives an idea of the opportunities that cheesemaking offers as a source of rural employment, and of the problems that will be encountered by anyone planning to start such a business.
ISBN 0946688435, (ITP), 1989, 112pp, £9.95,

Traditional Foods: Processing for profit
Peter Fellows
This is a comprehensive guide to the processing of traditional foods, from Asia, Africa and Latin America, which are made and sold at a small commercial scale of operation. It 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. The first section deals with basic concepts of hygiene, processing methods and quality assurance. The second section covers the complete range of processed foods including fruit and vegetable products, cereal products, meat and dairy products, with entries by food technologists with experience of the production of specific products on a small scale. The book will be of interest to development workers involved in support to small enterprise development programmes, aid agencies, and students of food science and technology, development studies and related disciplines.
ISBN 1853392286, (ITP), 1997, 288pp April, £25.00,

Training in Food Processing: Successful approaches
Mike Battcock, Sue Azam-Ali, Barrie Axtell and Peter Fellows
Food processing training can open up opportunities for individuals who lack business experience, by providing training in costing and marketing a new product. This book shows how to provide effective training in food processing. First it explains the importance of needs assessment, course preparation, monitoring and follow-up, and the value of practical work and opportunities for trainers to discuss their ideas and discoveries. There are ten case studies describing success.