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

By: Contributor(s): Material type: TextTextSeries: Diversification bookletPublication details: Rome Rural Infrastructure and Agro-Industries Division, FAO 2012Description: vii, 79 p. ill. 21 cmISBN:
  • 9789251070741 (pbk)
  • 9251070741
Subject(s): DDC classification:
  • 664.024 23
Online resources: Also available online. Address as at 11/7/2012:http://www.fao.org/docrep/015/i2477e/i2477e00.pdfSummary: "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.
Item type: Book
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
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.

Also available online. Address as at 11/7/2012:

http://www.fao.org/docrep/015/i2477e/i2477e00.pdf