This manual offers step-by-step guidance on fish value addition techniques—such as fish chips, sausages, canned fish, and seasoned koobi in oil—combining good hygienic practices with business development insights to reduce post-harvest losses and create market-ready, nutritious fish products.
Read moreTraining Manual for Hygiene Handling and Smoking of Fish
This manual provides practical guidance on hygienic handling and improved smoking techniques for fish, aiming to enhance food safety, nutrition, and marketability through the use of modernized ovens and good hygiene practices.
Read moreModification of Ahotor and Chorkor smoking ovens
This report presents the redesign and improvement of the Ahotor and Chorkor fish smoking ovens, integrating user feedback to enhance energy efficiency, safety, and capacity—promoting safer, cleaner, and more marketable smoked fish production in Ghana.
Read moreTraining manual for processing fruity soy pancake, cowpea flour mix, instant cereal mix, and okro and jute leaves
This manual presents detailed guidance on processing nutritious and convenient food products—including fruity soy pancakes, cowpea fritter mix, instant cereal, and okro-jute leaf vegetable blends—while promoting hygienic practices, local ingredient use, and sustainable business models.
Read moreOnion Production: A Practical Guide for Smallholder Farmers in Ethiopia
Onion is a popular vegetable grown in Ethiopia. This production guideline is developed by the Bahir Dar University for smallholder-onion growers with the purpose of describing the principles and procedures of onion production by considering the hybrid onion varieties.
Read moreA simplified production manual for common beans in Ugandan refugee settlements and host communities using Mak-Bio-Fixer
A simplified production manual for common beans in Ugandan refugee settlements and host communities using Mak-Bio-Fixer. A field study was conducted in Food System Lab Rwamwanja by Finn Church Aid- The use of Rhizobia inoculant was learnt to be a good innovation for improving soil productivity and common bean yield potential due to its affordability, […]
Read moreManual of Procedure for the installation of gardens in schools with canteens in Benin and Ghana using a participatory approach
As part of the Healthy Food Africa project, school garden initiatives have been set up in towns in Benin and Ghana to improve the quality of foods prepared and served to children in public elementary schools with canteens. These initiatives place the community at the heart of the garden design and management process, to ensure […]
Read moreFood Safety Training Manual for Street Food Vendors
APHRC has published The Food Safety Training Manual for Street Food Vendors that is targeted to county governments, health officers, training institutions, and civil society organizations working to transform food systems across Kenya. The manual is expected to enhance the overall safety and reputation of the street food sector and protect consumers’ health.
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