For the benefit of small-scale food processors in this region, CFNI collaborated with the Food and Agricultural Organization of the United Nations (FAO) and published the 'Food and Nutrition Resource manual for the Small-Scale Food Processor in the Caribbean'. The purpose of the manual, is to provide guidelines for the production of safe, nutritious processed foods in the Caribbean region. Excerpts of this manual are presented in this issue of Cajanus

CONTENTS

Editorial:

• Small-Scale Food Processing in the Caribbean (59KB) - Audrey Morris

Articles

• Food Preservation (230 KB) - Audrey Morris, Audia Barnett and Olive-Jean Burrows
• Preserving Some Caribbean Foods (1 MB)- Audrey Morris, Audia Barnett and Olive Jean - Burrows
• Effect of Processing on Nutrient Content of Foods (204 KB) - Audrey Morris, Audia Barnett and Olive-Jean Burrows
• Food Spoilage, Packaging and Storage (83 KB) - Audrey Morris, Audia Barnett and Olive-Jean Burrows

Newsbriefs (156 KB)