Share

Drying of high-water-content food. Proceedings of the Ouagadougou seminar.

Le séchage des produits alimentaires à haute teneur en eau. Compte rendu du séminaire de Ouagadougou.

Date: 1900.01.01

Summary

This seminar, on drying of fruit, vegetables, tubers, meat and fish, held April 21-24, 1997 in Ouagadougou, Burkina Faso, was an occasion for reviewing recent developments in existing technology and equipment, along with the outlook for local marketing, exports, quality, and packaging problems. Topics: exported dried fruit (the European market, case studies of two African companies, choice of technologies, packaging, quality control, mechanisms for assisting company projects), dried food for local markets (markets, promotion, case studies of drying units of small-scale operators, studies of traditional drying units, innovations in drying, packaging, quality control).

Details

  • Original title: Le séchage des produits alimentaires à haute teneur en eau. Compte rendu du séminaire de Ouagadougou.
  • Organiser : Réseau TPA
  • Record ID : 1998-1380
  • Languages: French
  • Number of articles: 0
  • Publication: Réseau TPA, Gret - France/France
  • Source: Source: n. 14; n. spéc.; 72 p. (21 x 29.7); fig.; phot.; tabl.
  • Conference type: Other conference (non-IIR)
  • Notes:

    Bull. Réseau TPA

  • Document available for consultation in the library of the IIR headquarters only.

Indexing