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Sunday, November 29, 2020 | History

3 edition of Post-harvest and processing technologies of African staple foods found in the catalog.

Post-harvest and processing technologies of African staple foods

Marina Carcea Bencini

Post-harvest and processing technologies of African staple foods

a technical compendim

by Marina Carcea Bencini

  • 9 Want to read
  • 32 Currently reading

Published by Food and Agriculture Organization of the United Nations in Rome .
Written in English

    Places:
  • Africa.,
  • Africa
    • Subjects:
    • Food crops -- Postharvest technology -- Africa.,
    • Food crops -- Africa -- Processing.

    • Edition Notes

      Includes bibliographical references (p. 237-253).

      Statementby Marina Carcea Bencini ; edited by James P. Walston.
      SeriesFAO agricultural services bulletin ;, 89
      ContributionsWalston, James P.
      Classifications
      LC ClassificationsSB176.A4 B46 1991
      The Physical Object
      Pagination354 p. ;
      Number of Pages354
      ID Numbers
      Open LibraryOL1332961M
      ISBN 109251030766
      LC Control Number92214791

      and successful postharvest technology of CLAYUCA outside Africa. The processing plant (1MT fresh cassava/day) comprising of a unit of the agriculture waste-heated dryer and the modular flour refining unit of CLAYUCA (dry peeler-mill) will be installed in Soroti . Clean Works Centersare self-sustaining, remotely operated, “off-the grid” facilities. The Centers enable new methods for “in-the-field” post-harvest food processing, packing and storage. With the adoption of new innovations designed to extend shelf life, perishable and staple foods are of higher. Author: Peter Golob Publisher: John Wiley & Sons ISBN: X Size: MB Format: PDF, Mobi Category: Technology & Engineering Languages: en Pages: View: Get Book. Book Description: World-wide losses of crops, post-harvest, through microbial action,pests, diseases and other types of spoilage amount to millions oftons every year. This essential handbook is the first in .


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Post-harvest and processing technologies of African staple foods by Marina Carcea Bencini Download PDF EPUB FB2

Post-harvest and processing technologies of African staple foods. Rome: Food and Agriculture Organization of the United Nations, (OCoLC) Material Type: Government publication, Post-harvest and processing technologies of African staple foods book government publication: Document Type: Book: All Authors / Contributors: Marina Carcea Bencini; James P Walston.

Post-harvest and processing technologies of African staple foods: a technical compendium. By M. Carcea Bencini, POSTHARVEST TECHNOLOGY, FOOD TECHNOLOGY, Author: M.

Carcea Bencini, J.P. (ed.) Walston and AGS. Bencini, M. (): Post-harvest and Processing technologies of African staple foods; a technical compendium, Rome: F AO. IIT A, (): “Development. Book Description: This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in promoting the virtuous circle and structural upgrading of Potato consumption patterns are gradually changing from fresh to processed formulations, (e.g.

mashed potatoes, potato. Bencini, M.C. (): Post-harvest and Processing Post-harvest and processing technologies of African staple foods book of African staple foods; a technical compendium, Rome: F AO.

F AO, (): Processing and storage of food grains by rural families FAO. Crop Post Harvest, Volume 2 is an essential purchase for cereal technologists, food scientists and technologists, agricultural scientists, entomologists, post-harvest crop protection specialists and consultants, commercial growers, shippers and warehousing operatives, and personnel of packaging companies.

Researchers and upper-level students in. Post harvest and processing technologies of African staple foods: a technical compendium, Wholesale markets - Planning and design manual, Agricultural engineering in development: guidelines for rebuilding replacement parts and assemblies, (E S) Food and Agriculture Organization of the United Nations POST-HARVESTING PROCESSING.

POST-HARVESTING PROCESSING Total post-harvest cereal system General information Each type of cereal requires a specific post-harvest treatment, however, there are certain general principles that apply to.

African staple foods are as diverse as the unique cultures and traditions present in the African continent. While the ingredients are relatively similar, the diversity of African cuisine largely.

Proper post-harvest Processing and handling is an important part of modern agricultural production. the establishment of a special action program for the prevention of food losses.

Initially, this program focused on staple food grains but, sinceat the request of the FAO conference, additional attention has been given to perishable. Sweet potato (Ipomoea batatas L.), the seventh most important food crop after wheat, rice (paddy), maize, potato, barley and cassava, is a staple food in many developing countries of the tropics and sub-tropics, and also serves as animal feed and raw material for several food and feed-based industries.

driving investment in post-harvest technology and process improvements for staple crops, particularly maize, beans, and rice. The project took an integrated public-private approach to reducing post-harvest losses and improving food security. CARANA piloted new approaches and.

The project works only on grains and in 3 African countries and had 3 components, namely 1)developing the Community of Practice on food losses– hosted by FAO; 2) undertaking national food loss assessments using the FAO – case study methodology along at least 2 value chains in the countries (to optimize synergies, we tried to ensure that the.

Perishable farm produce are wasted or sold at give-away prices due to inadequate post-harvest facilities and lack of effective processing or preservation techniques. Post-harvest losses in Sub-Saharan Africa are estimated at 5% - 13% for cereals, 12% - 18% for oilseeds and pulses and 13%.

losses take place at production, postharvest and processing stages in the food supply chain (Parfitt et al., ). Food losses are mainly due to poor infrastructure and logistics, lack of technology, insufficient skills, knowledge and management capacity of supply chain actors, and lack to markets.

Global food losses and waste vary widely depending upon the type of food, and can occur on the farm, and during postharvest handling, food processing, storage, distribution and consumption (Gustavsson et al in FAO ).

The PEF works to address both postharvest food losses and food. Current projects focus on agro-processing, sensory analysis, chemometric analysis and phenolic characterisation of South African herbal teas.

Sensory wheels for the South African herbal tea Industry. POST HARVEST AND AGRO-PROCESSING TECHNOLOGIES (PHATs) AGRO-PROCESSING FRUIT POST-HARVEST TECHNOLOGY: FRESH PRODUCE WINE CHEMISTRY.

In this region, potato is the staple food with more than 60 per cent of the production being used directly for home consumption. However, potato farmers often sell their potato produce at giveaway. Tackling post harvest loss in Ghana: Cost-effectiveness of technologies. Postharvest Loss (PHL) refers to measurable quality and quantity loss of food in the postharvest system.

The postharvest system consists of inter-connected stages, from the act of harvest, to crop processing, storage, marketing and transportation, to t. Post-harvest losses: Global scale, solutions, and relevance to Ghana.

The post-harvest system comprises a range of interconnected activities, from the time of harvest through processing, marketing, preparation, and finally consumption decisions at the consumer level. Each year, large quantities of food are wasted or lost. Technical constraints (lack of processing technologies) and social constraints (norms and beliefs) create gender gaps in post-harvest losses.

Addressing unequal gender relations in value chains, whilst also promoting the use of loss-reducing technologies, could increase fish supply and food security in small-scale fisheries. For lower-income Sub-Saharan Africa (SSA) countries, ongoing contributing factors include persistently low productivity, difficulty adapting to climate change, financial difficulties (inability to handle the burden of high food or fuel prices or a credit squeeze), and increased dependence on food aid.

This would have a positive effect on the food security situation and food prices, especially in the scenarios where crop yields are low, total farm outputs are small, or diets are insufficiently diversified in communities with high dependency on a few staple foods.

Indeed, targeting of post-harvest technologies based on crop–livestock. Spotlight: Win-Win Solutions for Food Staple Trade in West Africa. Food insecurity caused by fragility, lack of agricultural progress and trade barriers in West Africa is a well-documented concern.

A World Bank report, Africa. Although maize was primarily grown for livestock and industrial use in the developed World 95 per cent of the crop in Africa was grown as food staple for human consumption which provides food and. “Postharvest Technology of Fruits and Vegetables” is a textbook written in simple brief language and primarily intended as a text book for graduate and post graduate in Postharvest technology, Agri-Business Management & Food Technology, Food Processing Technology, Food Preservation, Quality Control, Home Science, etc., this up-to-date and accessible text gives an in depth information Format: Hardcover.

The FPIL will continue to drive the value-chain through food processing which will help to improve nutrition and increase commercialization in Sub-Saharan Africa. The Feed the Future Innovation Lab for Food Processing and Post-Harvest Handling plans to have many more success stories to tell.

Sesi Technologies develops affordable, easy to use hardware and software solutions for farmers and other stakeholders in the Agric value chain to help them.

During the second half of the 20th century there was a significant increase in the production of high-yield cereal crops worldwide, especially wheat and rice, due to an initiative known as the Green Revolution.

The strategies developed by the Green Revolution focused on fending off starvation and increasing yield-per-plant, and were very successful in raising overall yields of cereal grains. Postharvest technology options and selecting appropriate ation for Admission to Ph.D.

1 Post Harvest Technology Post Harvest Technology OfHOrIicaZta idiots. O O ical and technological postharvest research. Submit your manuscript as a single Word or PDF file to be used in the refereeing as technologies that can be used in the packinghouse, be it a simple shed in the field or a separate structure with cooling and storage facilities.

Small Scale Postharvest Handling Practices: A Manual for Horticultural Crops (4 th edition). This research was carried out in Kogi State, Nigeria. This study investigated the level of women participation in post-harvest management practices of maize in Kogi State.

Women participation in post-harvest handling of crops in Nigeria and particularly in Kogi State is a focal area for researches in the post-harvest subsector of agriculture.

post-harvest facilities and lack of effective processing or preservation techniques. Post-harvest losses in Sub-Saharan Africa are estimated at 5% - 13% for cereals, 12% - 18% for oilseeds and pulses and 13% - 29% for root and tuber crops [6]. If saved, this would go a long way in contributing to food.

The important book published by Wiley Blackwell features coverage from leading experts on innovative processing technologies, packaging, quality management and pest control for dates. It is the only book to address the science and technology of the postharvest production of dates, a commercially important and growing sector of the food industry.

Most of these losses are the outcome of improper post-harvest management such as unsuitable storage conditions, preliminary processing and processing. Post-harvest management of pulses is a complex problem requiring a multidisciplinary approach; there is a need to combine the current and innovative technologies to minimize the post-harvest losses.

Post-harvest Technologies of Fruits & Vegetables. Hosahalli S. Ramaswamy, Ph.D., Department of Food Science and Agricultural Chemistry, McGill University©, pages, 6×9, Hardcover. Special Student Price Available. While fulfilling the food demand of an increasing population remains a major global concern, more than one-third of food is lost or wasted in postharvest operations.

Reducing the postharvest losses, especially in developing countries, could be a sustainable solution to increase food availability, reduce pressure on natural resources, eliminate hunger and improve farmers’ livelihoods.

This book incorporates information on post harvest management, principles involved in preparation of various products as well as methodology involved in home scale as well as industrial processing of cereals, pulses, oilseeds, fruits and vegetables.

General terminologies used in the food science and technology are also included in this book. Post Harvest Techniques and Process. Today, we are learning “Post Harvest Techniques” of agriculture crops. Factors of Pre-harvest which are responsible for ripening, maturity, deterioration: The losses occurred in the post-harvest of fruits and vegetables are high starting from 3% to 40%.

Up to 15% of fresh vegetables and fruits become. Basic concept of rice post-harvest handling. Post-harvest: The period after separation from the site of immediate growth or production.

It begins at cutting and ends when the food enters the mouth. For most post-harvest loss studies, the end point is reached when the grain or grain product is finally prepared for future consumption [].According to FAO [], the term ‘post-harvest losses.

It is for this reason that we invited contributions from other stakeholders. The contributions addressed policy and regulation, research, extension, production, processing and consumption of staple food crops in Kenya.

Full-length articles of some of the presentations made at the conference are presented in this book.The second firm studied in the agro-processing sector is East Africa Industries (EAI).

EAI was established by the British colonial government in in Nairobi to achieve a specific wartime objective, i.e. provide food products and other provisions for a large number of soldiers and recruits during the Second World War. Half of all the staple food in Africa is lost in the post-harvest stage or before they hit the market.

Throughout the world, food waste and spoilage is a significant problem facing supply chains.