"This is a comprehensive guide to the processing of traditional foods, from Asia, Africa
and Latin America, which are made and sold at a small commercial scale of operation.
It provides technical information needed by small food businesses to introduce or upgrade
their processes and products, and also serves as a suitable guide for new enterprises in the
correct production of foods. The book will be of interest to development workers involved
in support to small enterprise development programmes, aid agencies, and students of food
science and technology, development studies and related disciplines. "
