Food processing technical briefs

Practical Action's technical briefs - introductory factsheets and basic practical information - have been written in response to the demand for information on a broad range of appropriate technologies. All of Practical Action's technical briefs are now available to download as Adobe Acrobat PDF files. Alternatively, hard copies can be obtained by contacting Practical Action's Technical Information Service.

Anagi tray dryer NEW 338k	A group of women who were involved incashew nut processing (273k) requested ITDGPractical Action South Asia to develop a dryer suited for their purposes. The Anagi dryer was developed along with the inputs from these users.
Banana beer 28k	Banana beer is made from bananas, mixed with a cereal flour (often sorghum flour) and fermented to an orange, alcoholic beverage. It is sweet and slightly hazy with a shelf life of several days under correct storage conditions.
Banana chips 241k	This technical brief is based on an investigation of what a Sweet banana chips project might look like as an income generating activity for the NGO Savings Group in Bangladesh.
Biltong 44k	Biltong is a dried meat snackfood, popular in southern Africa.
Bottle and jar cooling system 82k	A simple, cheap system was developed in the St Vincent Ministry of Agriculture's Production Unit to allow controlled cooling of both bottled fruit drinks and jam jars.
Bottle washing and steam sterilisation 115k	It is essential that all glass containers used for foods are clean and in good condition. This brief suggests some possible solutions to overcome bottle treatment problems.
Brown sugar 80k	There are two categories of brown sugar: those produced directly from the cane juice at the place of origin and those that are produced during the refining of raw sugar.
Butter making 47k	Small-scale production of sweet cream butter and lactic butter.
Canning of foods 45k	ITDGPractical Action does not recommend canning for small-scale production, as the process is expensive. This brief explains some of the problems.
Cardomom 150k	Green dried cardamom receives a premium in West Asia so drying has to be done in such a way as to preserve the green colour.
Cashew nut processing 273k	An overview of cashew nut processing and the various choices in methods. See also theAnagi tray dryer (338k).
Chiuri (the Butter Tree of Nepal) 63k	The main product of the tree is "ghee" or butter, extracted from the seeds and named "Chiuri ghee" or "Phulwara butter".
Cinnamon 51k	The quality of the product is dependant on the thickness of the bark, the appearance and the aroma and flavour.
Cloves 39k	Used to flavour foods and drink, and 'Kretek' cigarettes in Indonesia. Also used to produce essential oil which is used in dentistry and as a cleaning agent in microscopy.
Cocoa and chocolate 65k	Cultivation, fermentation, drying, cleaning, roasting, crushing, winnowing, alkalisation, grinding, and the production of cocoa and chocolate.
Coffee 190k	There are two ways coffee can be processed - dry (natural) processing and wet (fermented and washed) processing. In most cases, wet processing is regarded as producing a higher quality product. However, some areas prefer dry processed coffee for its ''fuller'' flavour.
Cold storage of fruits and vegetables 82k	Deterioration of fruits and vegetables during storage depends largely on temperature. One way to slow down this change and so increase the length of time fruits and vegetables can be stored, is by lowering the temperature.
Coriander 38k	Used to flavour foods and as a major ingredient in curry powder.
Cumin 39k	Cumin is an annual herb that grows to a height of 20-80cm with white or purple flowers and produces seed-like fruits.
Dairy processing 122k	To preserve milk it is necessary to destroy or inhibit the action of enzymes and contaminating bacteria. The four main methods of preservation suitable for small-scale operation are: cooling, heating, acidification and separation.
Drying of apricots 175k	Dried apricots are a good source of vitamin A, iron and sugar, and where they are in abundance, their processing can provide valuable income-generating opportunities.
Drying of chillies 170k	The inability to adequately dry the produce will, at the very least slow down the whole process and possibly lead to mould growth or discolouration
Drying of foods 200k	This technical brief describes some of the requirements for proper drying and summarises information on the various drying equipment available.
Drying technology 190k	This technical brief describes improved systems suitable for use by small scale producers.
Essential oils 278k	Essential oils are the volatile oils distilled from aromatic plant materials.
Food poisoning and its prevention 59k	Types of food poisoning and their possible cause.
Food processing building design 58k	These notes are intended as a guide for those either starting-up from the beginning or converting an existing structure.
Food processing equipment design 57k	In this technical brief some simple principles are described which can be used to check the design of locally made or imported equipment and the facilities for creating adequate hygienic standards.
Fruit juice processing 137k	This brief looks at juice extraction, preparation, pasteurisation, bottling, quality control, and equipment suppliers.
Fruit leathers 131k	Fruit Leathers are made by drying a very thin layer of fruit puree to produce a product with a texture similar to soft leather. Fruit leathers are eaten as a snack and are often targeted at health food markets.
Fruit waste utilisation 55k	Possible products from fruit-processing waste include: candied peel, oils, pectin, reformed fruit pieces, enzymes, and wine/vinegar.
Ginger 71k	Ginger is obtained from the rhizomes of the plant Zin giber officinale Roso, and is valued for the dried ginger spice and preserved, crystallised ginger.
Grape wine 139k	The production of grape wine involves the following basic steps: crushing the grapes to extract the juice; alcoholic fermentation; maltolactic fermentation if desired; bulk storage and maturation of the wine in a cellar; clarification and packaging.
Groundnut processing 188k	Groundnuts are extremely versatile and can be used in a wide range of products. The oil can be used for cooking, they can be used as a shortening or as a base for confectioneries and they can be used to make peanut butter.
Gundruck (pickled leafy vegetables) 41k	Gundruk is obtained from the fermentation of leafy vegetables in Nepal. It is served as a side dish with the main meal and is also used as an appetiser.
Honey processing 110k	An introduction to honey processing.
Jam, jellies and marmalades 155k	An introduction to preserves, and methodology for their production.
Kawal 40k	Kawal is a strong smelling Sudanese, protein-rich food prepared by fermenting the leaves of a wild African legume, Cassia obtusifolia, and is usually cooked in stews and soups. It is used as a meat replacer or a meat extender.
Lime juice clear cordial 44k	This describes a manufacturing system capable of producing up to 250 bottles (26oz each) of lime juice cordial per day using simple, comparatively low-cost equipment.
Lime juice manufacture 38k	Making fresh limes into lime juice can alleviate the problem of getting them to the fruit market in a state where they still fetch a good price.
Lime marmalade 151k	The production of traditional lime marmalade is perfectly feasible and the general principles for jam making apply.
Lime oil and juice 118k	The production of oil and juice on a commercial scale requires the use of a range of equipment for washing the fruit, crushing, screening raw juice from course pulp and seeds and setting vats for distilled oil production.
Liquids filling and packaging 113k	The packaging requirements of different liquids are similar in that the liquid must be contained but they differ according to whether the liquid is spoiled by air, light, bacteria etc.
Marshmallows 66k	A marshmallow is a light, fluffy sweet made by beating air into a sugar solution containing a type of gum (eg gelatine), colour and flavour.
Mixed fruit juice manufacture 44k	A recipe for a mixed fruit (ready to drink) juice, using pineapple and passion fruit.
Nas Naran lime juice manufacture 39k	Nas naran is a variety of lime which has a less sharp flavour than most other varieties, making it a more refreshing drink.
Nutmeg and mace 58k	The nutmeg tree (Myristica fragrans) yields two spices, nutmeg which is the kernel of the seed, and mace which is the net like crimson coloured leathery outer growth (aril) covering he shell of the seed.
Principles of oil extraction 312k	Oil is extracted from a number of fruits, nuts and seeds for use in cooking and soapmaking or as an ingredient in other foods such as baked or fried goods.
Packaging food in glass 441k	This technical brief is intended to advise small-scale producers on the methods and equipment needed to package foods in glass jars and bottles.
Packaging materials for foods 214k	This brief describes the properties of different packaging materials. It however, only notes the technical properties of the different materials and actual use will depend mostly on the cost and availability in your particular area.
Papain production 29k	Papain is in the dried latex obtained from the papaya fruit.
Passion fruit jam 45k	Recipe and method for the small-scale production of passion fruit jam.
Passion fruit juice 44k	Recipe and method for the small-scale manufacture of passion fruit juice.
Pepper processing 178k	Pepper is a branching vine which reaches heights of 10m.
Pickled cabbage (Kimchi) 41k	Kimchi is a general name for a range of closely related fermented products. It is similar to Sauerkraut in Europe and the United States, and can be made from cabbage or radishes.
Pickled cucumber 40k	Khalpi is a cucumber pickle popular during the summer months in Nepal.
Pickled dry salted lime 44k	With dry salting, the limes are treated with dry salt. The salt extracts the juice from the vegetable and creates the brine. The final product is a sour lime pickle.
Pickled fruits 54k	Green mango pickle, lime pickle (brined), and jack-fruit pickle.
Pickled papaya 51k	Green papaya is required to make pickle
Pickled vegetables 47k	Atchar is a hot vegetable pickle eaten by many in Botswana, usually with bread or rice. It is made from carrots, onions and cabbage (sometimes sweet peppers and green beans) stored in vinegar and oil.
Pineapple jam 46k	To make 200 x 1Ib jars of pineapple jam requires approximately 62kg of sugar and 158kg of fresh pineapple.
Pineapple peel vinegar 46k	This product enables the utilisation of pineapple peels, which are usually discarded during the processing or consumption of the fruit. The product has a distinct, very light pineapple flavour and has the same uses as any commercial vinegar.
Quality control 78k	Quality control is used to predict and control the quality of processed foods.
Solar drying 120k	Methods of using the sun's energy for drying, excluding open air 'sun drying'. The justification for solar driers is that they may be more effective than sun drying, but have lower operating costs than mechanised driers.
Solids filling and packaging 43k	The choice of packaging may be a compromise between what is required and what is available/affordable, the penalty being a reduction in shelf life of the food.
Spice processing 146k	Small-scale processing of spices can be economically and socially successful.
Strawberry-flavoured jam 44k	Strawberry flavoured jam can be made from Ash gourd and artificial strawberry flavouring.
Sugar production from cane sugar 63k
Toddy and palm wine-fermented plant saps 54k	Virtually any sugary plant sap can be processed into an alcoholic beverage. The process is essentially an alcoholic fermentation of sugars to yield alcohol and carbon dioxide.
Tofu and soymilk production 51k	The production of tofu consists of two main steps: the preparation of soymilk, and the coagulation of soymilk to form curds which are pressed to form tofu cakes.
Tomato processing 54k	Traditionally, the most important methods used are concentration (to a paste or pur饩 and drying either fruit pieces or to a powder.
Tomato semi-processing 141k	Tomatoes are part-processed to a stable, pasteurised tomato juice. This juice is then sold to processors who manufacture other tomato products.
Tray dryers 184k	The term 'tray dryer' is normally applied to small industrial systems with some form of air heater and a fan to pass air over the product being dried.
Turmeric 45k	Traditionally in India the rhizomes were placed in pans filled with water and covered with leaves with cow dung over the top. For hygienic reasons this method is being discouraged.
Watermelon jam 44k	Methodology for the small-scale manufacture of watermelon jam.
Yoghurt 45k	An introduction to small-scale yoghurt production.
Yoghurt incubator NEW 196k	ITDGPractical Action South Asia along with the Cathy Rich Memorial Food Processing Centre responded to a request by small-scale food processors to design an appropriate incubator. It has improved the standard of the yoghurt produced, it is low in cost, has a greater capacity and easy to operate and maintain.

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Technical Information Service
ITDGPractical Action
The Schumacher Centre for Technology and Development
Bourton-on-Dunsmore
Rugby, CV23 9QZ
United Kingdom
Tel: (+44) 1926 634400
Fax: (+44) 1926 634401
e-mail: infoserv@practicalaction.org.uk