This series of manuals on small-scale food processing is intended as a hands-on guide for anyone starting or currently operating a food business. The wide range of topics addressed includes hygiene, equipment, product testing, suppliers and retailers. With financial, production and staff management also covered, the manuals provide everything that is needed in order to run a processing enterprise.  The manuals are not training manuals per se, but (have and) can effectively be used as training aids to training programmes devoted to the development of processing enterprises.