Food processing
2. Food processing as a business
Food processing is a scientific and technological activity that covers more than just food preparation and cooking.
It involves the application of scientific principles to slow down the natural processes of food decay caused by micro-organisms, enzymes in the food, or environmental factors such as heat, moisture and sunlight.
Every country or region has its own traditional methods or recipes to process and preserve food, which are handed down through the
generations. Examples from Asia include fruit 'leathers' (dried sheets of fruit paste
that have an appearance of thin leather), fruit pastes, pickles and
chutneys. In Africa and Latin America, a wide range of dried chips,
dried and powdered leaves, fruit beers and other fermented fruit and
vegetable products are traditionally produced. In most developing countries food processing is also a
method of generating employment and family incomes. Under these
circumstances, producers must compete with others in the same country
and with imported products. In many cases homemade products are inadequate to compete
with the industrial products with respect
to packaging and presentation of the foods. Nevertheless, products made with traditional
processing methods might be tasty and healthy alternatives.
However, the selection of suitable products for small scale manufacture and the processes chosen to make them, require very careful consideration. It is not sufficient to assume that alone from a seasonal surplus of a raw material a viable processing venture can be created. There must be a demand for the processed food which is clearly identified before a business is set up. Otherwise the most likely result is to produce a processed commodity that no-one wants to buy with substantial financial losses to those involved.
In general the types of products that are suitable for small scale production are those for which there is a high demand, and a higher value can be added by processing. Typically fruits and vegetables have a low price when in their raw state, but can be processed into a range of snackfoods, dried foods, juices, pickles, chutneys etc., which have a considerably higher value.
Another important point to consider before venturing into a food processing business is the safety of the food products that are produced. Careful control of processing conditions and attention to hygiene are therefore essential when processing foods.
Source: Guidelines for small-scale fruit and vegetable processors. (FAO Agricultural Services Bulletin - 127)