Setting up and running a small-scale dairy processing business
This manual describes the establishment of a business using fruits and vegetables, including different products and processes, potential markets, the equipment and facilities required, and quality assurance for each type of product. The business of managing a fruit or vegetable business is also covered, including health and safety issues, and managing staff, finances and business strategy. Guidance to different types of processing is included, including bottling, drying, juices and cordials, pickles and preserves. There are issues over legislation regarding different products and guidance to these is also provided. This manual is the result of collaboration between small business owners and advisers who support small-scale food processors in ACP countries, and processors themselves.
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