This step-by-step guide is designed primarily for people wishing to set up food drying projects. It provides the reader with the prior information and tools necessary for starting such a business. It will also be of interest to project partners who wish to develop a better understanding of the support that they can give to this sector.
It has four separate but complementary chapters: The first chapter sets out the general context when creating a small-scale food drying business; chapter 2 provides a methodological account of the procedures for setting up a project. It covers market identification, technical choices, quality processes and economic analysis; chapter 3 covers the different markets for small-scale drying businesses, including technical notes on the main dryers available; the final chapter examines avenues for improving the profitability of a drying business and adapting dryers to suit different businesses.
Contents: 1. The entrepreneur and the project 2. Constructing the project 3. Markets and production equipment 4. Increasing profitability and making the right technical choices 15 appendices Bibliography
Published by Practical Action Fabrice Thuillier Translated by Maighread Holland May 2002 96 pp., 7" x 9 1/4"
Setting Up a Food Drying Business 
This step-by-step guide is designed primarily for people wishing to set up food drying projects. It provides the reader with the prior information and tools necessary for starting such a business. It will also be of interest to project partners who wish to develop a better understanding of the support that they can give to this sector.