Sustainable food systems

Small-scale Fruit and Vegetable Processing and Products Production methods, equipment and quality assurance practices

The purpose of this manual is to guide small-scale processors in the Ugandan fruits and vegetables sector to optimize their processing methods and implement quality assurance schemes and GHP (Good Hygienic Practices) and GMP (Good Manufacturing Practices) programmes thus building their technical capacity for improved market access and competitiveness. This technology manual covers the technical aspects of fruit and vegetable processing but does not deal with the many other aspects of operating a successful small business (such as marketing, business and financial planning and management skills). Where appropriate, there are worked examples of calculations to assist entrepreneurs to develop their skills, particularly in production planning. Throughout the text there are also checklists of important points to enable processors to assess their present quality and food safety practices.

This manual can be accessed here