Setting Up and Running a Small-Scale Cooking Oil Business

Topics: Palm oil, Vegetable oils, Cooking oil Pages: 249 (83193 words) Published: March 8, 2013
Setting up and running a small-scale cooking oil business

Opportunities in food processing
a series

Opportunities in Food Processing

Setting up and running a small-scale cooking oil business

Contributing authors : Barrie Axtell, Peter Fellows, Linus Gedi, Joseph Hounhouigan, Franklin Murphy and Peggy Oti-Boateng

Edited by : Peter Fellows and Barrie Axtell Midway Associates Published by CTA (2012)

The Technical Centre for Agricultural and Rural Cooperation (CTA) is a joint international institution of the African, Caribbean and Pacific (ACP) Group of States and the European Union (EU). Its mission is to advance food and nutritional security, increase prosperity and encourage sound natural resource management in ACP countries. It provides access to information and knowledge, facilitates policy dialogue and strengthens the capacity of agricultural and rural development institutions and communities. CTA operates under the framework of the Cotonou Agreement and is funded by the EU.

For more information on CTA, visit or contact: CTA Postbus 380 6700 AJ Wageningen The Netherlands E-mail: Citation: Fellows, P.J. and Axtell, B. (Eds), 2012. Setting up and running a small-scale cooking oil business, Opportunities in food processing series, ACP-EU Technical Centre for Agricultural and Rural Cooperation (CTA). ISBN 978-92-9081-478-8 Copyright © 2012 CTA, Wageningen, The Netherlands. All rights reserved. No part of this publication may be reproduced, stored in retrieval systems or transmitted in any form or by any means without the prior written permission of CTA. CTA encourages the non-commercial use of the material in this publication. Proper citation is requested.

ISBN 978-92-9081-478-8 Cover photo © L. Gedi
Design and production: FAB s.a.,

This handbook is the result of a collaborative effort by small business owners and advisers of small-scale food processors in ACP countries. The effort was supported by the Technical Centre for Agricultural and Rural Cooperation ACPEU (CTA). The information contained in the handbook was gathered by the researchers below, who surveyed local oil processing enterprises and prepared reports that were then edited by Midway Associates. The oil processing specialists John Wegrzyn, Dave Harcourt and Tony Swetman reviewed the draft publication and made valuable contributions to the text from their own perspectives. We hope this handbook will meet the needs of small-scale enterprises and the agencies that support them by providing technical and business information that was previously difficult to find, and by helping entrepreneurs to update and improve their businesses for the benefit of their consumers and, of course, their own profitability. If you find this handbook useful, please take a few minutes to complete the feedback form at the end of the book. Your comments and suggestions will be used to improve the later books in this series.

Preface -5-

About the authors
Barrie Axtell is a British food technologist with over 30 years’ experience working in Africa, Caribbean, Asia and Latin America. His particular interest centres on small-enterprise-based drying of fruits and vegetables and processing high value crops such as medicinal plants, spices and essential oils, and small enterprise development. He has co-authored 15 books and numerous articles on the role of appropriate technology in food processing. Dr Peter Fellows is a consultant food technologist and a director of Midway Associates. He is Visiting Fellow in Food Technology at Oxford Brookes University in UK and has held the United Nations Educational, Scientific and Cultural Organization (UNESCO) Chair in Post-Harvest Technology at Makerere University, Uganda. He is an experienced author and has published 28 books and more than 35 articles on small-scale food processing. He has practical experience of assistance to food processors in 20 developing countries and...
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