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This bulletin is intended to assist planners and field workers who are involved in the promotion of small-scale fruit and vegetable processing in developing countries. Entrepreneurs can also find the information contained in the publication helpful for practical implementation of the different aspects that are needed to ensure a successful business. This bulletin also includes methods of business planning, market research, securing agreement with suppliers and retailers and financial management. Table of Contents Chapter 1: General Introduction Part I: Processing for home consumption, Introduction, Food security, nutrition and health, Improvements to home processing and storage, Drying, Concentration by boiling, Fermentation, Pickling, Storage, Home processing to earn family income Part 2: Processing for sale, Introduction, Selecting products and production methods, Fried product, Additional processing notes, Bottled and canned products, Additional processing notes, Dried fruits and vegetables, Additional processing notes: blanching, sulphuring and Sulphiting, Syrup pre-treatment, Types of dryers, Packaging, Chutneys, pickles and salted vegetables, Chutneys, Additional processing notes, Pickles, Salted vegetables, Additional processing notes, Pectin and papain, Pectin, Papain, Sauces, Additional processing notes, Juices, Additional processing notes, Acidity, Pulping, Pasteurization, Filling, Squashes, cordials and syrups, Squashes and cordials, Syrups, Preserves, James, jellies and marmalades, Pastes and purees, Fruit cheeses, Additional processing notes, Batch preparation, Boiling, Filling, Wines, vinegars and spirits, Additional processing notes, Conducting a feasibility study, Introduction, Market analysis, Product quality survey, Survey of market size and value, Market share and competition, Technical feasibility, Production planning, Weights of raw materials and ingredients required, Equipment required, Packaging, Staffing levels, Financial feasibility, Start-up costs, Operating costs, Income and profit, Financial planning, Preparing a business plan, Legal aspects, Registration of the enterprise, Food-related laws, Food composition, Food labelling, Hygiene and sanitation, Weights and measures, Establishing production facilities, Introduction, The site, Design and construction of the building, Roof and ceilings, Walls, Windows and doors, Floors, Lighting and power, Water supply and sanitation, Layout of equipment and facilities, Equipment, Dried products, Boiled, concentrated and pasteurised products, Fermented and distilled products, Packaging, Filling and sealing equipment, Packaging materials, Contracts with suppliers and retailers, Securing raw materials, Agreements with retailers and other sellers, Managing production planning, Scheduling inputs, Maintenance, Staff management, Health and safety, Managing quality assurance, Safety of products, Product quality, Raw materials and ingredients, Processing, Packaging, storage and distribution, Hygiene and sanitation, Marketing, Identification of markets, Market segments, Distribution and promotion, Developing a marketing strategy, Packaging and brand image, Record keeping, Financial and sales records, Production records.