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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...

The preservation of food and crops by drying can help to increase food security or it can provide a source of additional income for producers and women's groups. This book is an introduction to the principles of drying and an indication of the range of technologies available, along with case studies examining the use of improved drier designs.

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.

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.