Producers Guide

A Guide for Small Businesses

By: Barrie Axtell

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Paperback | 15 December 2002

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130 Pages

Dimensions(cm)
23.34 x 17.78 x 0.71

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This book has been written for existing and future entrepreneurs who wish to produce dry foods commercially at small and medium scale. Great effort has been made to use simple language but at the same time to examine all relevant technical aspects.

It starts with examining the basic principles of drying, together with the basic food technology involved.

This is followed by aspects related to markets including advice on carrying out a market survey, and marketing or selling the product both locally, nationally and internationally. On the assumption that a market exists, the publication then examines operational aspects related to the drying of common food groups and advice on establishing production, planning quality assurance and costing the product. The section ends with advice on preparing a business plan.

The final chapter considers the design of a dryer for a given application. This chapter, which involves highly technical calculations, has been simplified so that those who can add, subtract, multiply and divide and calculate percentages will be able to design a dryer for any application. It is mainly aimed at engineers who need to be able to know how to design a dryer.

Case studies are included together with an example of a business plan.

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Acknowledgements
Introduction	p. 1
Basic principles of food drying	p. 6
Markets and marketing	p. 15
Small-scale drying technologies	p. 27
Processing common types of foods	p. 53
Planning production	p. 72
Guidelines for the design and construction of small mechanical dryers	p. 84
Glossary	p. 107
References and Further Reading	p. 109
Useful Contacts	p. 113
Index	p. 117
Table of Contents provided by Blackwell. All Rights Reserved.

Producers Guide

A Guide for Small Businesses

At a Glance

Paperback

Shipping

How to return your order

Defective items

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