Traditional fermented food and beverages for improved livelihoods

Elaine Marshall (Author), Danilo Mejia (Author)

Abstract

"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

Keywords

fermentacija;pijače;

Data

Language:	English
Year of publishing:	2011
Source:	Rome
Typology:	0 - Not set
Organization:	UM FKBV - Faculty of Agriculture
Publisher:	Rural Infrastructure and Agro-Industries Division, Food and Agriculture Organization of the United Nations
UDC:	663.1/.5
COBISS:	3370796
ISBN:	978-92-5-107074-1
Views:	1215
Downloads:	30
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	Unknown
Secondary keywords:	Fermented foods;Developing countries;Fermentation products industry;Alcoholic beverages;Non-alcoholic beverages;Farms, Small;
URN:	URN:SI:UM:
Type (COBISS):	Not categorized
Pages:	VII, 79 str.
ID:	1435327