Fementation Process of Nipa

Topics: Wine, Beer, Alcoholic beverage Pages: 86 (22671 words) Published: December 7, 2014
ISSN 1810-0775

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Diversification booklet number 21

al fermented
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food and beverages
for improved
livelihoods
Elaine Marshall and Danilo Mejia

Rural Infrastructure and Agro-Industries Division
Food and Agriculture Organization of the United Nations
Rome 2011

The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned.

The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO.

ISBN 978-92-5-107074-1
All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to copyright@fao.org or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO,

Viale delle Terme di Caracalla, 00153 Rome, Italy.

© FAO 2012

■■The origin and rationale of fermentation:
Traditions and culture

■■Diversity of fermented products
■■Fermented foods
■■Traditional beers and wines
■■Market potential
■■Purpose of the booklet

■■Fermentation and sustainable livelihoods
■■Food security and cultural importance
■■Nutritional value
■■Benefits to small-scale farming systems
■■Adding value
■■Employment benefits
■■Financial rewards
■■Gender development
■■Traditional medicinal value

■■Essentials of fermentation

1
3
4
6
12
13
15
15
19
22
23
23
25
26
27

29
■■What’s involved: Key steps in fermented
foods and beverages
29
■■Fermentation skills and techniques
30
■■Overview of fermented fruits and vegetables
from around the world
32
■■Overview of fermented grains and cereals
from around the world
42

Table of contents

■■Preface
v
■■Acknowledgementsvii
■■Introduction
1

■■Strategies for successful income generation
■■Market appraisal
■■Marketing strategies
■■Organization for the enterprise
■■Summary

53
53
55
60
61

■■Support services to promote fermented foods
and beverages
■■Public policy
■■Technical training
■■Business skills development
■■Financial services
■■Technology transfer
■■Advisory roles

■■Opportunities and challenges

■■Public policy: Regulations and laws
■■Safety and quality
■■Gender issues
■■People with disabilities
■■Enterprise sustainability

■■Selected further reading
■■Sources of further information and support

63
63
64
65
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69
71
72
72
72
73
73
75
79

Table of contents

The purpose of the FAO Diversification booklets is to raise awareness and provide decision support information about opportunities at farm and local community level to increase the incomes of small-scale farmers. Each booklet focuses on a farm or non-farm enterprise that can be integrated into small farms to increase incomes and enhance livelihoods. The enterprises profiled in the FAO Diversification booklets selected are suitable for smallholder...
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