Item Details

Title: Opportunities in food processing: Setting up and running a small meat or fish processing enterprise

Date Published: 2003
Author/s: Barrie Axtell, Peter Fellows, Linus Gedi, Henry Lubin, Peggy Oti-Boateng
and Rodah Zulu
Data publication:
Funding Agency :
Copyright/patents/trade marks: CTA
Journal Publisher: CTA
Affiliation: CTA


Meat and fish have been preserved by simple methods, principally drying,
salting and smoking, in African, Caribbean and Pacific (ACP) countries for
thousands of years. The main purpose of processing is to preserve these highly perishable foods, which quickly putrefy in hot climates. Dried and smoked products provide greater local food security and can be traded
in other areas. Traditional fish processing centres are found by lakes, beaches and rivers.