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Traditional post-harvest technology of perishable tropical staples


Table of Contents


by Pamela A. Lancaster and D.G. Coursey
Tropical Development and Research Institute

FAO AGRICULTURAL SERVICES BULLETIN No.59

Food and Agriculture Organization of the United Nations
Rome, 1984

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations and of the United Nations Environment Programme concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-00
ISBN 92-5-101 301 -2

Copyright

Permission to make digital or hard copies of part or all of this work for personal or classroom use is hereby granted without fee and without a formal request provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and full citation on the first page. Copyright for components of this work owned by others than FAO must be honoured. To copy otherwise, to republish, to post on servers, or to redistribute to lists, requires prior specific permission and/or fee.

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(c) FAO and UNEP 1984


Contents


Foreword

Chapter 1 Introduction

Chapter 2 The major tropical perishable staple foods

Chapter 3 Basic principles of post-harvest technology of perishable food crop products: and the magnitude of post-harvest losses

Chapter 4 The ego-cultural nature of societies dependent on perishable staple foods

Chapter 5

  1. Cassava
  2. Yams
  3. Sweet potato
  4. The aroid root crops
  5. Bananas and plantains
  6. Breadfruit
  7. Pandanus
  8. Starches derived from stem crops

Chapter 6 General conclusions

Bibliography