Agricultural and Food Engineering Training and Resource Materials # 2There is clear evidence that higher quality produce fetches higher prices and simple post-harvest management practices can improve the quality of produce and increase farm income. In this regard, farmers can benefit greatly from advice and training in post-harvest management to maintain quality and add value to produce. This manual provides guidance on post-harvest man
Series: Good practices for animal feed and livestockThis booklet describes the causes of these potential losses and illustrates actions that should be undertaken to prevent or remedy them. It assumes that grain and grain products, including flour and animal feed, have reached the first point in the marketing chain after leaving the farm. The situation of transit storage and long-term storage is considered, and millers, traders and feed
Series: Good practices for animal feed and livestockThis booklet is directed at the farm situation, providing advice that can be used to avoid mycotoxin contamination before food leaves the farm. The booklet describes what mycotoxins are, how they are produced and how to recognise signs of their presence. It provides advice to enable farmers to minimise the risk from mould contamination whilst the crop is growing, during harvest and thr
Series: FAO review of agricultural commodity policiesThis is the first issue of a new series dealing with agricultural commodity policies. It includes the third review of policies that have influenced basic food commodity markets, covering 2003 and 2004, a period of particular interest as it coincides with the end of the implementation of the Uruguay Round WTO Agreement and with an intensification of the Delta Round multilateral negotia
Series: Agricultural and food engineering technical reportsSmall grain mixtures are the mainstay of bird food. Most of the grain species used in these mixtures are of tropical and subtropical origin or could be produced in the tropics and subtropics. Their cultivation, processing and marketing open diverse opportunities for small-scale farmers and entrepreneurs in developing countries. The purpose of this report is to give an overview o
Series 'Opportunities in food processing'This series of practical guides is aimed at people starting or operating a food business. The third publication in the series covers markets for flours and bakery products, setting up a mill or a bakery, processing grains and flours and producing bakery products, quality assurance and legislation, and production and financial management.
Series: FAO Plant Production and Protection PapersTriticale, the first successful human-made cereal grain, was deliberately produced in 1875 by crossing wheat with rye. Since then, the evolution of this crop has been the topic of keen interest for many plant scientists. This book presents updated information on various aspects of triticale production, improvement, uses and marketing strategies in the world. It also includes 13 country r
Series: FAO Diversification bookletsMost food needs some form of preparation and processing to make them more attractive to eat. Foods such as grains, fish and vegetable are unpalatable in their raw state. Others such as cassava are dangerous if eaten without processing. Many different processes have been developed and, wherever there are communities of people, the treatments, methods and recipes used will be a reflection of their requi
Series: FAO Agricultural Services BulletinsThis bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel r
Series: FAO Plant Production and Protection SeriesMaize will continue to play a major role in food security in the future and demand for grain maize for animal feeding will increase greatly in the years to come. To cope with future demand, farmers in the tropics will have to boost their maize production and productivity. "Tropical maize, improvement and production" was prepared by maize specialists and former scientists of the Internati
White Maize: A Traditional Food Grain in Developing Countries is the result of a collaborative study conducted by FAO and CIMMYT. It reviews the current structure of the white maize economies in developing countries and analyzes the supply and demand situations, both current and protected. Several trends emerging from this analysis are discussed, along with possible implications for research. The paper also examines the major constraints to ...