Setting up and Running a Small Meat Or Fish Processing Enterprise
Total Page：16
File Type：pdf, Size：1020Kb
Opportunities in food processing Setting up and running a small meat or fish processing enterprise Contributing authors Barrie Axtell, Peter Fellows, Linus Gedi, Henry Lubin, Peggy Oti-Boateng and Rodah Zulu Edited by Barrie Axtell and Peter Fellows Published by CTA Midway Technology Ltd. 2003 Technical Centre for Agricultural and Rural Cooperation (ACP-EU) The Technical Centre for Agricultural and Rural Cooperation (CTA) was established in 1983 under the Lomé Convention between the ACP (African, Caribbean and Pacific) Group of States and the European Union Member States. Since 2000, it has operated within the framework of the ACP-EC Cotonou Agreement. CTA’s tasks are to develop and provide services that improve access to information for agricultural and rural development, and to strengthen the capacity of ACP countries to produce, acquire, exchange and utilise information in this area. CTA’s programmes are designed to: provide a wide range of information products and services and enhance awareness of relevant information sources; promote the integrated use of appropriate communication channels and intensify contacts and information exchange (particularly intra-ACP); and develop ACP capacity to generate and manage agricultural information and to formulate ICM strategies, including those relevant to science and technology. CTA’s work incorporates new developments in methodologies and cross-cutting issues such as gender and social capital. CTA, Postbus 380, 6700 AJ Wageningen, The Netherlands. Citation: Axtell, B. and Fellows, P.J. (Eds). Setting up and running a small meat or fish processing enterprise. Opportunities in food processing series Wageningen: ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA), 2003. 200 pages, ISBN 92-9081-275-3. Copyright © 2004 by CTA, Wageningen, The Netherlands All rights reserved. No part of this publication may be reproduced, stored in retrieval systems or transmitted in any form or by any means without prior permission of CTA. CTA encourages the non-commercial use of the material in this publication. Proper citation is requested. ISBN 92-9081-275-3 Design and production : FAB S.A. Tel: 00 32 (0)2 340 14 20 Preface This handbook is the result of a collaborative effort by small business owners and advisers of small-scale food processors in ACP countries. The effort was supported by the ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA). The information contained in the handbook was gathered by researchers (see pp. 6-7), who surveyed local meat and fish processing enterprises and prepared reports that were then edited by Midway Consultants. The following specialists reviewed the draft publication and made valuable contributions to the text from the perspectives of their own countries: - Mr D. Anang, Head of Animal Science, University of Science and Technology, Kumasi, Ghana - Dr M. Dillon, Director, Grimsby Institute of Food and Fisheries, UK - Mr D. Harcourt, Director FOODTEK, Council for Scientific and Industrial Research, Pretoria, South Africa - Mr K. Matchell, Entrepreneur in Zimbabwe - Dr. W. Ssali, Director, National Agricultural Research Association, Kampala, Uganda. We hope this handbook will meet the needs of small-scale enterprises and the agencies that support them by providing technical and business information that was previously difficult to find, and by helping entrepreneurs to update and improve their businesses for the benefit of their consumers and, of course, their own profitability. If you find this handbook useful, please take a few minutes to complete the feedback form at the end of the book. Your comments and suggestions will be used to improve the later books in this series. The Editors Preface - 5 - About the authors Barrie Axtell is a British food technologist and a director of Midway Technology. He has 30 years’ experience working in Africa, Asia and Latin America. His particular interest centres on small-enterprise development, drying of fruits and vegetables and processing high value crops such as medicinal plants, spices and essential oils. He has co-authored 15 books on the role of appropriate technology in food processing. Dr Peter Fellows is a consultant food technologist and a director of Midway Technology. He is Visiting Fellow in Food Technology at Oxford Brookes University in UK and has held the United Nations Educational, Scientific and Cultural Organization (UNESCO) Chair in Post-Harvest Technology at Makerere University, Uganda. He is an experienced author and has published 12 books and more than 30 articles on small-scale food processing. He has had practical experience in 20 countries of the food processing industry and the institutions that support it. Linus Gedi has experience in agro-industry and particularly in post-harvest technology. Before becoming a consultant he was first a tutor and then head at IIonga Agriculture Training Institute in Tanzania. For the past 17 years he has worked on various consultancy assignments, including planning primary crop production, handling, storage and marketing of food products, project appraisal and evaluations. His commodity expertise includes cotton, cashew, sisal, oilseeds, grains, fruits and vegetables, beverages, fish and meat products. Since 1996 he has worked at the United Nations Industrial Development Organization (UNIDO) as a National Expert in food technology, training women entrepreneurs, helping trainees set up enterprises and achieving quality production with a cleaner environment. Henry H. Lubin has been Produce Chemist with the Ministry of Agriculture, Saint Lucia for 20 years, conducting investigations into the utilisation of agricultural produce. During this time he has assisted and advised agro- processors on product development, quality and food safety and he also conducts chemical analyses on foods and feeds. Mr. Lubin has served as the Director of the Saint Lucia Bureau of Standards for a number of years. Setting up and running a small meat or fish processing enterprise - 6 - Dr Peggy Oti-Boateng of the Technology Consultancy Centre of Kwame Nkrumah University of Science and Technology (KNUST), Ghana, is a Senior Research Fellow and a member of the UNESCO Expert Group on Technology and Poverty Reduction. She has over 20 years’ experience in research, development and transfer of food technologies for micro-, mini- and large- scale enterprises, with a particular interest in enterprise development for women. She has also developed nutritious and affordable weaning foods for children using locally available foods. She has written several books and journal articles on food processing and storage, nutrition and sustainable bio- energy for rural development. Dr Rodah Zulu is a food technologist with several years’ experience of food enterprise development in Zambia. In addition to research work at the Food Technology Research Unit, National Institute for Scientific and Industrial Research, Lusaka, she has undertaken consultancy work with the Food and Agriculture Organization of the United Nations (FAO) and the private sector. She has published a number of books and articles on the food resources of Zambia, and is currently working on the fortification of maize meal with large- and small-scale milling enterprises. About the authors - 7 - Acknowledgements This handbook is the result of a collaborative effort by the authors, researchers and small-scale industrialists. A large number of additional people gave freely of their time to assist in its preparation and publication. We would particularly like to record our thanks to Chantal Guiot and Alan Jackson at CTA for their support, encouragement and constructive ideas, to Matthew Whitton for the illustrations, to Green Ink, UK for copy-editing the text and to Ludovic Vangrootenbruel and Alexandre Verlinden (FAB S.A.) for the design and layout. Particular thanks must be given to the businessmen and women listed below, who so freely and openly gave their time and shared their experiences of operating meat and fish processing enterprises: - Mrs Florence Adejoh, Flokan Products, PO Box CT 460, Cantonment, Accra, Ghana - Mr Daniel Anang, Department of Animal Science, Meat Processing Unit, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana - Mrs Charlotte Ayayee, Joecarl Enterprise Ltd., PO Box BT 398, Tema, Ghana - Mr Ben Kridge, Buccaneer Meat Processing, PO Box 35032, Lusaka, Zambia - Mr Alfred Malijani, PO Box 32045, Lusaka, Zambia - Mrs Janet Morio Mkonyi, Shesi Holdings, PO Box 5733, Ukonga, Dar es Salaam, Tanzania - Mr Gregory Mongroo, Grew (1989) Ltd., PO Box 1050, Castries, Saint Lucia - Mr Damascus Tiradery, Department of Animal Science, Meat Processing Unit, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana - Mrs Lydia Quarcoo, PO Box 0887, Osu, Accra, Ghana - Ms Dora Hanna and Ms Veronica Quaye, Dora and Sister, Chorkor Fish Processing Village, Chorkor, Accra, Ghana - Mr Markus Weltin, Mojuru Investments Ltd., PO Box 36518, Lusaka, Zambia Setting up and running a small meat or fish processing enterprise - 8 - In addition we would like to thank the following for their advice: - Ms Jane Duddle, Microbiology Department, Waitrose Foods, Bracknell, RG12 8YA, UK - Mr Neil Hudson, The Meat and Livestock Commission, Milton Keynes, MK6 1AX, UK - Mr Paul Robinson and Mr Chris Bultch of Country Fresh Meats, Daventry, NN11 5PG, UK Barrie Axtell Peter Fellows Acknowledgements - 9 - Contents Page Preface 5 About the authors 6 Acknowledgements 8 How to use this book 15 1 Introduction 17