Validation of processing methods and Good Manufacturing Practices (GMPS) used by micro, small and medium-scale processors in Ghana for juice and other products from banana and plantain

Abstract

An international workshop was organized in August 2007 in Accra by the CSIR-Food Research Institute in collaboration with the International Plant Genetics Research Institute and Bioversity 1nternational in France to document the best practices and unit operations used in several banana and plantain growing and consuming countries for transforming fresh bananas and plantains into commercial convenience products. This report is on the follow up validation of comparing the unit operations used by some selected micro-scale entrepreneurs in Accra and Kumasi, for the transforming fresh banana and plantains into processed products, to those documented practices as being used in the several other countries