Practical Food Preservation and Processing is a contribution to the collective national program towards food security in the Philippines and the global competitiveness of Philippine food products.

This book is the farming families and communities all over the Philippines. The methods elaborated in this book aim to save food from spoilage thus affording full utilization of what farmers painstakingly produce. This book aims to encourage preservation of food produced particularly at primary level, in farms and in households. The methods and materials suggested are all within small scale capacities that can be initially done at farm and home settings.

This handbook is also for prospective and (burgeoning) entrepreneurs aiming at marketing Philippine processed food products in the national and international markets. As often happens, a product well done initially at home may give rise to a small business which can gradually grow to a bigger one.

The formulations are easy to translate to bigger scale batches

The step-by-step procedures are easy to follow

The discussion of technical issues in the first part of the book will help answer questions that may crop up as production volumes are scaled up.

It is also for teachers and students undertaking food preservation and processing classes as part of their academic courses in such fields as: food science and technology, foods and nutrition, food service administration, foods trades, chemical engineering, fish processing, animal husbandry, horticulture and other food related-fields. It is written with the idea that the teacher "visualize, organize and dramatize" food preservation and processing so that students will better grasp the concepts and attain the skills for each method discussed.

The first part, we call the theoretical portion is a scientific discussion of principles and general procedures that tackles the WHATS and the WHYS

the second portion, with details of procedures for each product takes care of the HOWS and HOW TO.. The WHENS, WHER ES and HOW MUCH is up to the users of this book.

NBS.

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