Traditional fermented food and beverages for improved livelihoods Elaine Marshall and Danilo MejiaMaterial type: TextSeries: Diversification bookletPublication details: Rome Rural Infrastructure and Agro-Industries Division, FAO 2012Description: vii, 79 p. ill. 21 cmISBN:
- 9789251070741 (pbk)
- 664.024 23
|Current library||Call number||Status||Date due||Barcode|
|MAIN LIBRARY Suva||664.024 MAR 2012||Available||62652|
Includes bibliographical references (p. 75-78)
"This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as more formal operations on farm, and different marketing and selling strategies to achieve a successful livelihood diversification option."--P. 13.
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