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Selection of Technology for Food Processing in Developing Countries Selection of technology for food processing in developing countries Domien H. Bruinsma, Wouter W. Witsenburg and Willem Würdemann I Selection of technology for food processing in developing countries Domien H. Bruinsma Wouter W. Witsenburg Willem Würdemann BSA Pudoc Wageningen 1983 1 : V 'L 0T2 SEK. L(K LANDBOUWHOGESCHOOL MUGF.NTNGEP» T s^--/f ^ /f-- ^3 The authors were for the years 1980 and 1981 on the staff of the International Course in Food Science and Nutrition, Wageningen, the Netherlands. CIP-GEGEVENS Bruinsma, Domien H. Selection of technology for food processing in developing countries / Domien H. Bruinsma, Wouter W. Witsenburg, Willem Würdemann ; (forew. S. Bruinsma ... et al. ; publ. of the International Course in Food Science and Nutrition (ICFSN)). - Wageningen : Pudoc. - 111. Met bibliogr. ISBN 90-220-0837-1 SISO 632.3 UDC 631:664(1-773) Trefw. : landbouw ; voedingsmiddelentechnologie ; ontwikkelingslanden. ISBN 90 220 0837 1 © Centre for Agricultural Publishing and Documentation (Pudoc), Wageningen, 1983. No part of this publication, apart from abstract, bibliographic data and brief quotations embodied in critical reviews, may be reproduced, re-recorded or published in any form including print, photocopy, microfilm, electronic or electromagnetic record without written permission from the publisher Pudoc, P.O. Box 4, 6700 AA Wageningen, Netherlands. Printed in the Netherlands. Contents FOREWORD IX ACKNOWLEDGEMENTS X 1 INTRODUCTION 1 2 DEVELOPMENT AND TECHNOLOGY 4 2.1 Towards planned development 4 2.2 Modernisation approach 5 2.2.1 The 'dual economy' 6 2.2.2 Criticism on the modernisation approach 8 2.2.3 Why is the modernisation approach still popular? 9 2.3 Alternative approaches 11 2.3.1 Basic needs strategy 11 2.3.2 Appropriate technology 12 2.3.3 Self-reliance model 14 2.4 A target group oriented approach 15 3 CONSOLIDATED APPROACH TO THE SELECTION OF A PROCESSING TECHNOLOGY 20 3.1 Decision making scheme 20 3.1.1 Statement of the problem 21 3.1.2 Problem analysis 21 3.1.3 Generation of solutions 22 3.1.4 Analysis of solutions 23 3.1.5 Choice of solution 24 3.2 Development organisations 25 3.3 Communication with the target group 26 3.4 Evaluation of alternatives 28 4 FOOD PROCESSING ENGINEERING 31 4.1 Processes and unit operations 31 4.2 Calculation and optimisation of processes and unit operations 36 5 FOOD SCIENCE 38 5.1 Food spoilage and its prevention 39 5.2 Food quality 41 5.3 Criteria 42 6 HUMAN NUTRITION 4 4 6.1 World food and nutrition problems 45 6.2 Criteria 47 7 ECONOMICS AND MANAGEMENT 4 9 7.1 Feasibility studies 50 7.2 Evaluation criteria 51 7.3 Programme and project organisation 54 8 SOCIAL SCIENCES 57 8.1 The household situation 58 8.2 Community action 59 8.3 Case studies 59 8.3.1 Palm oil press 59 8.3.2 Corn mill societies 61 8.3.3 Tomato processing 64 8.3.4 Water supply 65 9 SPECIFIC ASPECTS OF AGRO-BASED INDUSTRIES 70 9.1 Raw material production 71 9.1.1 Raw materials of plant origin 72 9.1.2 Raw materials of animal origin 73 9.2 Post-harvest technology 74 9.2.1 Losses 76 9.2.2 Food grains 77 9.2.3 Other products 80 9.2.4 Research and extension 81 9.3 Energy and water supply 81 9.4 By-product and waste utilisation 83 VI 10 CHOICE OF FOOD PROCESSING TECHNOLOGY 87 11 SUGAR CANE 90 11.1 Suger cane cultivation 90 11.2 Sugar production and use 90 11.2.1 Production 90 11.2.2 Uses 90 11.3 World market 91 11.4 Large-scale factories 93 11.4.1 Process description 93 11.4.2 Mass balance 96 11.4.3 Energy 97 11.5 Mini cane sugar factory 97 11.6 Khandsari or open pan sulphitation 98 11.7 Gur production 99 11.8 By-products 100 11.9 Evaluation of technologies 101 11.9.1 Problem and target group 101 11.9.2 Alternative technologies 102 12 CASSAVA 1 1 3 12.1 Cassava cultivation 113 12.2 Uses 1 1 4 12.2.1 Cassava as food 114 12.2.2 Nutritional value 116 12.2.3 Toxicity 116 12.3 World market 119 12.4 Raw material supply and market 121 12.5 Available technologies and their evaluation 123 12.5.1 Cassava starch 124 12.5.1.1 Basic process 124 12.5.1.2 Small scale processing 126 12.5.1.3 Intermediate scale processing 128 12.5.1.4 Large-scale processing 130 12.5.2 Chips and pellets 132 12.5.2.1 Processing 133 12.5.2.2 Evaluation of starch, chip and pellet production technologies 134 VII 12.5.3 Gari 143 12.5.3.1 Traditional production, processing and marketing 144 12.5.3.2 Post-traditional production 146 12.5.3.3 Modern production 147 12.5.3.4 Evaluation of gari technologies 148 13 MAIZE 159 13.1 Maize production 159 13.1.1 Cultivation 159 13.1.2 Harvesting and shelling 160 13.1.3 Drying and storage 161 13.2 Uses 162 13.3 World market 167 13.4 Available technologies for dry milling 168 13.4.1 Basic process 169 13.4.2 Household milling 170 13.4.3 Custom or service milling 172 13.4.4 Merchant rolling mills 173 13.4.4.1 Maize intake and storage 174 13.4.4.2 Milling process 175 13.4.4.3 Packaging, product storage and distribution 177 13.4.4.4 Administration and technical services 177 13.4.4.5 Capacity, yield, power and labour requirements 178 13.4.5 Merchant hammer mills 180 13.5 Evaluation 181 14 FINAL REMARKS AND BIBLIOGRAPHY 195 VIII Foreword ICFSN (International Course in Food Science and Nutrition) organises diploma courses for graduates in mid-career from devel­ oping countries. These courses of five months duration are held in Wageningen, The Netherlands. Each course has a specific theme of particular relevance to the development of food science and human nutrition in these countries. In addition to running these courses, the core staff are actively involved in training pro­ grammes in co-operation with various institutions in developing countries, consultancy services, and the publication of related material. One such publication is this book which arises from a felt need to publish the lectures and other material prepared for two recent courses on rural food technology. It has been written for those concerned with the development of the agro- industrial sector, particularly those involved in training and those working in this sector. Although the basic principles underlying the proper choice of technology are generally appli­ cable, this book is directed especially to the problems of the developing world. Dr S. Bruin Professor J.G.A.J. Hautvast IX Acknowledgements We wish to thank all those who gave support and inspiration during the preparation of this book. We are particularly grate­ ful to the late Dr A. Aten of FAO, Rome and the Royal Tropical Institute, Amsterdam who inspired the courses on rural food technology which led to the writing of this book. We are extreme­ ly grateful to Dr S. Bruin who was at that time Professor of Food Technology in the Agricultural University, Wageningen and who acted as joint director of the ICFSN courses on rural food technology held in 1980 and 1981, for his advice and comment during the preparation of the manuscript. We are also indebted to the other joint director of the courses Professor J.G.A.J. Hautvast of the Department of Human Nutrition in the Agricultural University and to Professor B. Krol (Division for Nutrition and Food Research TNO, Zeist) for their support; to Mr A. Albers, Mr G. Heerink, Mr C. Hellinga and Mr P. Kosters, who were grad­ uate students of the Agricultural University, for literature surveys carried out on the processing of cassava, oil seed and maize; and to Dr B.T. Mook (International Service for National Agricultural Research, The Hague), Dr C. van den Berg, Dr L. de la Rive Box and Dr F.M. Rombouts (Agricultural University), Dr J.H. Houben (University of Utrecht), Professor J. Hawthorn (University of Strathclyde, Glasgow), Professor P.O. Ngoddy (University of Nigeria, Nsukka), Mr F.W. Korthals-Altes, Mr F. Roorda, Dr G.G.M. Schulten and Mr O.A. de Vries (Royal Tropical Institute, Amsterdam), and Mr H. Hupkes, Ms S. Kortbeek and Ms T. van der Weel for stimulating and critical discussions during the preparation of the manuscript. Special acknowledgement is due to Dr K. Johnston of the University of Strathclyde, Glasgow for editing the text and for English correction; and to the staff of the ICFSN especially Ms M. Mertens, Mrs T. Bunders and Mrs G. Nicolaas for their X assistance in typing and proof reading the manuscript. Finally, we would like to thank the participants in the ICFSN courses in 1980 and 1981 for their invaluable contribution to the content of the book. D.H. Bruinsma W.W. Witsenburg W. Würdemann XI fcVi 1 Introduction Food Processing activities in developing countries must in­ crease to maintain the food supply for the growing populations. Despite recent improvements in crop yields, demand still exceeds supply in many areas. This problem must be overcome by concerted action to increase the amount of food produced and to reduce the losses between harvesting and consumption. It is the role of the food processing sector to ensure that these losses are minimised and that the consumer can obtain products of the desired quality in adequate amounts.
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