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dc.contributor.authorKaplinsky, Raphael
dc.date.accessioned2011-08-16T13:05:01Z
dc.date.available2011-08-16T13:05:01Z
dc.date.issued1974-12
dc.identifier.citationKaplinsky, Raphael (1974) Choice of technology in the Kenyan food processing sector, with particular reference to the situation and orientation of technical change: a project outline. Working Paper 202, Nairobi: Institute for Development Studies, University of Nairobien_GB
dc.identifier.urihttps://opendocs.ids.ac.uk/opendocs/handle/20.500.12413/1087
dc.description.abstractFour areas of policy are concerned in this project on the choice of technology and technical change in the food processing industry. These are: - (a) economic considerations (b) nutritional considerations (c) the orientation of technical change, and (d) the growth of an African industrial class. The choice of the food processing industry as the sector for study is explained and this is followed by a brief discussion of the products to be investigated. These products are chosen because they are the major processed foodstuffs consumed by the mass of the population. The methodology of the research is described and, finally, a number of hypotheses are stated.en_GB
dc.language.isoenen_GB
dc.publisherInstitute for Development Studies, University of Nairobien_GB
dc.relation.ispartofseriesWorking Papers;202
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en_GB
dc.subjectIndustrial Developmenten_GB
dc.subjectScience and Societyen_GB
dc.titleChoice of technology in the Kenyan food processing sector, with particular reference to the situation and orientation of technical change: a project outlineen_GB
dc.typeSeries paper (non-IDS)en_GB
dc.rights.holderInstitute for Development Studies, University of Nairobien_GB
dc.identifier.blds316361


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