Fermented fruits and vegetables contribute significantly to the diets of rural populations in a number of developing countries. This bulletin reviews the pretre

This bulletin reviews the fermentation of cereals to produce alcoholic beverages, vinegar, breads and porridges in the various regions of the world. It document

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new

"This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale f