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Traditional post-harvest technology of perishable tropical staples

Table of Contents

by Pamela A. Lancaster and D.G. Coursey
Tropical Development and Research Institute


Food and Agriculture Organization of the United Nations
Rome, 1984

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations and of the United Nations Environment Programme concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

ISBN 92-5-101 301 -2


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Chapter 1 Introduction

Chapter 2 The major tropical perishable staple foods

Chapter 3 Basic principles of post-harvest technology of perishable food crop products: and the magnitude of post-harvest losses

Chapter 4 The ego-cultural nature of societies dependent on perishable staple foods

Chapter 5

  1. Cassava
  2. Yams
  3. Sweet potato
  4. The aroid root crops
  5. Bananas and plantains
  6. Breadfruit
  7. Pandanus
  8. Starches derived from stem crops

Chapter 6 General conclusions