Food and Beverage Fermentation Technology

The tradition of fermented beverages is long embedded in many cultures, and despite traditional production technologies remaining, there is potential for extension services to introduce some improved methods, particularly those for hygiene and safety. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as more formal operations on farm, and different marketing and selling strategies to achieve a successful livelihood diversification option.

Print ISBN: 978-1-68251-367-5 | $155 | 2018 | Hardcover

Subject: Agriculture and Plant Science

Editor: I. J Sturth