Description
The number of food drying businesses in developing countries is increasing and the impact that they and other small businesses have on socio-economic development is marked. Small-scale food processing enterprises add value to local production by supplying local markets and exporting dried products. To set up a successful food drying business a global approach is required. Before contemplating such an undertaking, it is important to appreciate the various stages and to have a general view of the advantages and constraints that are particular to this sector. This guide is designed primarily for people wishing to set up food drying projects. It provides the reader with the prior information and tools necessary for starting such a business. It will also be of interest to project partners (support organizations, decision-makers, research and development bodies) who wish to develop a better understanding of the support that they can give to this sector. “Setting up a Food Drying Business” has four separate but complementary chapters. The first chapter defines the drying unit discussed in the book and the general context when creating a drying business. Chapter two provides a methodological account of the procedures for setting up a project. It covers market identification, technical choices, quality processes and economic analysis. Chapter three covers the different markets for small-scale drying businesses, including technical notes on the main dryers available. Appendices provide document templates, sample calculations and vital reference information.
