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Int J Food Microbiol. 2002 May 25;75(3):181-7.

Basic requirements for the transfer of fermentation technologies to developing countries.

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  • 1Agro-Industries and Post-Harvest Management Service, Agricultural Support Systems Division, Food and Agriculture Organisation of the United Nations, Rome, Italy.


Traditional small-scale fermentation technologies offer considerable potential for stimulating development in the food industry of developing countries in light of their low cost, scalability, minimal energy and infrastructural requirements and the wide consumer acceptance of fermented products in these countries. Efficient transfer and adaptation of these technologies is, however, often limited by inadequate basic scientific knowledge of the processes involved and the lack of appropriate biological inoculants and process controls for these technologies. Basic infrastructures, such as suitably equipped laboratories with consistent working conditions, a constant supply of good quality water and reliable power supplies, are critical elements of a minimal technology base for transfer and adaptation of these technologies. Building the institutional capacity in developing countries to facilitate research and development geared toward a better understanding of the technologies applied in small-scale traditional fermentations is essential, as is the encouragement of governments to formulate supportive national policies, which promote small-scale agro-industrial development. Socioeconomic considerations play a critical role in the successful and sustainable transfer and adoption of technologies and their products in developing countries.

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