PREFACE [ PDF: 239Kb | 16 Page ]

A.    The SEAM Project - An Introduction
B.    The Industrial Pollution Prevention/Cleaner Production Component
C.    Industrial Pollution Prevention/Cleaner Production Documents

1.1    Cleaner Production - Concept and Definition
1.2    The Benefits of Cleaner Production for the Food Processing Industry
        1.2.1    Saving Money
        1.2.2    Improving Efficiency
        1.2.3    Marketing Advantage
        1.2.4    Environmental Performance

1.3   The SEAM Project in the Food Processing Industry
1.4   Food Processing Factories participating in the SEAM Project
1.5   SEAM Demonstration Projects

2.0   The Egyptian Food Processing Industry - A Profile

2.1   Introduction
2.2   Description of the Sector
        2.2.1   General Structure
        2.2.2   Size Distribution of Enterprises
        2.2.3   Geographic Distribution
        2.2.4   Public/Private Affiliation
        2.2.5   Economic Activity and Profitability Comments

3.1   Fruits and Vegetables
3.2   Dairy Products
3.3   Confectionery
3.4   Fish Processing
3.5   Non-Alcoholic Beverages

4.1   Fruits and Vegetables, Freezing and Canning
4.2   Dairy Processing Industry
        4.2.1   Losses from Farming Practices
        4.2.2   Losses during Production

4.3   Confectionery
4.4   Fish Processing
4.5   Non-Alcoholic Beverages
        4.5.1   Juices
        4.5.2   Soft Drinks

5.1   Introduction
5.2   Strategic Position
5.3   The Need for Information
5.4   Process Considerations
5.5   Supplier Involvement
5.6   Background Environmental Information and Data Support
5.7   Capacity Building and Organisational Change
5.8   Regulatory Change
5.9   Treatment Technologies
5.10 Wastes and BOD

6.0   Cleaner Production Audits

6.1   Introduction - What is a Cleaner Production Audit
6.2   Carrying out an Cleaner Production Audit: A Step by Step Description
6.3   Sampling and Analytical Requirements
6.4   Sustaining and Developing Cleaner Production

7.1   Good Housekeeping
7.2   Energy Conservation
7.3   Water Conservation, Reuse and Recycle
7.4   Raw Materials and Input Changes
7.5   Chemical Substitution
7.6   On site Recycle and Reuse
7.7   Product Redesign
7.8   Worker Training Programmes

8.1   Fruit and Vegetables
        8.1.1   Cultivation Waste Reduction Measures
        8.1.2   Processing Wastes
        8.1.3   Reception and Processing
        8.1.4   Packing and Storage
        8.1.5   Reuse of Wastes
        8.1.6   Wastewater Issues
        8.1.7   Wastewater Treatment
        8.1.8   Distribution and Consumption
        8.1.9   Future Trends

8.2   Dairy Industry
        8.2.1   Farm Waste Reduction Measures
        8.2.2   Process Waste Reduction Measures
        8.2.3   Reception of Raw Milk
        8.2.4   Processing
        8.2.5   Distribution and Consumption
        8.2.6   Future Trends
        8.2.7   Other Issues

8.3   Confectionery
        8.3.1   Upstream Considerations
        8.3.2   Process Waste Reduction Measures
        8.3.3   Product Recovery
        8.3.4   Packaging and Storage
        8.3.5   Future Trends

8.4   Fish Processing
        8.4.1   Upstream
        8.4.2   Process Waste Reduction Measures
        8.4.3   Product Recovery
        8.4.4   Hydrolysates and Sauces
        8.4.5   Future Trends

8.5   Non-Alcoholic Beverages
        8.5.1   Upstream
        8.5.2   Process Waste Reduction Measures
        8.5.3   Distribution and Consumption
        8.5.4   Future Trends

8.6   Major Ancillary Support Services for the Sector
        8.6.1   Boilers
        8.6.2   Refrigeration Units
        8.6.3   Workshops and Garages

9.1   The SEAM Project Approach
9.2   The Aim of implementing Demonstration Projects
9.3   Identification of Demonstration Projects
9.4   Selection of Factories for Demonstration Project Implementation
9.5   Plants selected for Implementation
9.6   Project Concept Notes (PCNs)
9.7   Overview of Demonstration Projects
        9.7.1   Reduction of Milk Losses and Pollution Prevention
        9.7.2   Water and Energy Conservation
        9.7.3   Recovery of Cheese Whey for Use as an Animal Feed
        9.7.4   Environmental Savings from Improved Quality
        9.7.5   Outputs from the Demonstration Projects

10.0   Overcoming Barriers to Cleaner Production Adoption In Egypt

10.1   Internal Barriers
        10.1.1   Economic Barriers
        10.1.2   Technical Barriers
        10.1.3   Cultural Barriers
        10.1.4   Quality Considerations
        10.1.5   Information Dissemination

10.2   External Barriers
        10.2.1   Difficulty in Accessing Cleaner Technology Information
        10.2.2   Difficulty in Accessing External Sources of Finance

10.3   Overcoming Internal Barriers to Cleaner Production Implementation
        10.3.1   Economic Factors
        10.3.2   Technical Factors
        10.3.3   Cultural Factors
        10.3.4   Conclusions and Recommendations
        10.3.5   Organisations interested in Cleaner Technology in Food Processing

11.1   Policy Options
11.2   Company Performance Improvement
11.3   Capacity Building and Technical Assistance
11.4   Impact of the SEAM Demonstration Projects
11.5   Conclusions

BIBLIOGRAPHY AND REFERENCES[ PDF: 10.5Kb | 1 Page ]

APPENDICES[ PDF: 192Kb | 12 Page ]
Appendix 1    Summary of Relevant Environmental Legislation
Appendix 2    Industrial Audit Checklist
Appendix 3    Case Studies Produced by the SEAM Project