Food drying has significant development potential in the fast-growing formal and informal food processing sectors of Africa and other developing countries.
To help prospective entrepreneurs setting up projects, GERES, a French non-governmental organisation (NGO) which has been working in the field of food drying for over 10 years, has published a step-by-step-guide.
A chapter of the book is devoted to the setting up of projects and covers market identification, technical choices, quality processes and economic analysis.
Another chapter includes technical notes on the main dryers available. Also discussed are possibilities for improving the profitability of drying and adapting dryers.
Extensive appendices provide document templates, sample business analyses and vital reference information with names and addresses of technical and training centres, support consultants and research institutions in African, Caribbean and Pacific countries; and equipment suppliers.
The book provides sources of technical information on dryers in its bibliography. It says the range of dryers adapted to small-scale enterprise is limited, as a result of the relatively short history of small-scale drying.
Most drying units still use open-air drying on tiles or matting. This has many disadvantages such as no protection, uncertainty in the wet season, large ground surface area, and low productivity.
ITDG: Fax +44 1926 634502; firstname.lastname@example.org; GERES: Tel +33 442 185588; fax +33 442 030156; email@example.com
Equipment suppliers: Maurer (Germany): Fax +49 7534 808; Atie (France): Fax +33 563 618022; Almatifel (France): Fax +33 04 90 14 8730; Turatti (Italy): Fax +39 0426 31 0731; BMA (Netherlands): Fax +31 03 48 435 435