This booklet addresses micro- and small-scale entrepreneurs who wish to improve their business operations. It may not require the sophisticated business management techniques that are used by large-scale manufacturers, but simple procedures to plan, monitor and control production, finances, inventories, quality and staff matters. Some types of agroprocessing have specific problems or issues that are described in the last chapter. The booklet aims to provide practical advice and information on management aspects to help entrepreneurs or potential investors at micro- and small-scales to run a sustainable agroprocessing business. It may be a useful addition to training resources for local and international NGOs, or staff at government institutions who work with small enterprises. Policy makers or students on business, agriculture and food-related courses may also find the booklet useful.
Contents:
- Introduction
- Planning production
- Managing finance
- Inventory management
- Managing people
- Managing equipment
- Managing quality
- Sector specific guidelines for business management
- Edible oil extraction
- Fruit and vegetable processing
- Cereal milling
- Meat and dairy processing
Authors: Peter Fellows and Alexandra Rottger
Publisher: FAO
Year: 2005