CONTENTS VOL. I

l and local agencies for

'ethnology and Energy

)rt in preparation and IS, A. Smarnmit, W. , 0. Chaiprasop, M.

Preface

Acknowledgement

Offrcial Opening and Keynote Speech

Her Royal Highness Princess Maha Chakri Sirindhorn

Special Reports

Report of Food Conference '88 Dr. Sanga Sabhasri, Permanent Secretary of Science, Technology and Energy

i Remarks of Food Conference '88 Prachuab Chaiyasan, Minister of Science Technology and Energy

Memorial Lecture: Prof. Amara Bhumiratana "Food Research and Developing Countries"

J . F . Kefford

Plenary Lecture: Agriculture Science and Technology Research in EC and Developing Countries

R. Gallimore

ADVANCES IN FOOD PROCESSING

Plenary: Modem Food Processing in the Interest of Industrial Development , B. Krol I

A Study on the Operation of a Simply Designed Continuous Extruder for Corn Chips Production

R. Pongsawatmanit

A Study on the Utilization of Ducks into Some Processed Products (Philippines) P.L. Madlamacay et a1

v

vi

vii

viii

xvi

xvii

xxiv

An Overview of Studies on the Development of a Peanut-Based Imitation Cheese spread and Acceptance by Filipino Consumers 15

A.V. A. Resurrection & B.L. Santos

J Application of Protein Hydrolysate in Fish Crackers ("Keropok) i Yu S . Y . & Tan L.K.

vii

Aqueous Enzymatic Extraction of Oil from Seeds H.S. Olsen

Biochemical Characteristics of Limes and Limes Products. Asiah M. Zuin & Norliah Abdullah

Bread Without Wheat M. Satin

Decolourisation of Sugar Syrups Using a Macroporous Anion Exchanger W.K. Teo & M. Yap

Development and Physical Characterization of Artificial Coconut Milk (Santan) Powder 54 C.C. Seow & K.M. Leong

Development of Processes for Maximum Utilization of Goat Products and By-products 61 L.S.C. Rivera et a1

Effect of Added Water, Sodium Erythorbate and Storage Time on the Functional Properties of Prerigor Beef Preblend 69

Abdullah Abu-Bakar, James OReagan & John A. Carpenter

Effect of Antioxidant (TBHQICA) on the Oxidative Stability of Palm Oil CL. Chong & A.S.H. Ong

Effect of Benomyl and Sulfur Dioxide on Storage Life of Fresh Longan Onnop Wara-Awapati et a1

Effect of Deaeration, Nitrogen Sparging, Exhausting and Heat Treatment Time on the Storage Quality of Banana Puree with Pineapple Juice 86

Soleha Ishak et a1

Effect of Natural Antioxidant on Cooked Stored Makerel Rokiah MOM. Yusof and Norisah Abdul Rahman

Processing of Citrus L.E. Gray

Production Techniq D. Hoff

Establishment of a Thermal Process for a Traditional Local Food Product (Bottled Macapuno in Syrup)

E.F. Alabastro et a1

Evaluation of Soy Protein, Mineral and Phytate Contents in Hambergers in Malaysia 103 Ng Kim Soon, Aminah Abdullah & Abdul Salam Babji

Expansion, Oil Absorption, Elasticity and Crunchiness of Keropok (Fried Crisps) in Relation to the Physico-C hemical Nature of Starch Flours 108

Suhaih Mohamed, Norakiah Abdullah & Mangayar Karasi Muthu Quality of Raw and

Extrusion Codring of Wet Protein Materials Akinori Noguchi , Seiichiro Isobe & Kunihib Uemura R e w t Topics on Em(

T. Nobuw I viii

Fish Noodles Yu Swee Yean

Hydrolyzation of Mung Bean Protein Waste from Vermicelli Industry for Use in Flavour Sauce

Orasa Suriyaphan & Patcharee Pankun

Improvement of Oil Loss and Solvent Loss of Vegetable Oil Industries by Extrusion Combined with Conventional Process

Raywafchai Plubprasit

Inactivation of Lipoxygenase in Whole Soybeans by pH Adjustment Y&b B. Che Man, Lun-Shin Wei& Alvin I. Nelson

Interestexification of Olive Oil by Immobilized Lipase A. Telefoncu

Kinetics of Inactivation of Soybean Lipoxygenase by Acid B. Ali Asbi, L. S. Wei & M. P. Steinberg

New Low Temperature Preservation Methods C. Dennis

New Technologies Opens the Passage into New Usage of Coconut Milk Products Gwee Choon Nghee

Peanut Spread with Fruit Powder as an Ingradient Vichai Haruthaithanasan, P. Chompreeda & C. Oupadissakoon

Physical, Chemical and Sensory Characteristics of Extruded Rice-Based Snack Formulation G. Pasin et a1

Processing of Citrus Fruit L.E. Gray

Production Techniques: Problems Encountered in Plant Audits Worldwide D. Hoff

Properties of Kiwifruit Related to Processsing 103 Weihua Wu & B. S. Luh

,Quality Development of Dried Squid I Wunwiboon Garnjanagoonchorn & Saiyai Lertsupakul

108 Quality of Raw and Processed Ginger

h + A. M. Zain , M. Fauzi & Puziah Aziz

114 Recent Topics on Enzyme Utilization for Food Processing in Japan

T. Nobuzo

Reduction of Halogenated Hydrocarbons in Meat, Fish and Poultry Mary E. Zubik & Mattthew J. Zubik

Sago Flour Substitution in Bread Making Rocess Soefjan Tsawi & Roy H. Trisnamurti

Some Aspects of the Energy Requirements in Food Processing T.S. Matuszek

Some Characteristics of ThermeProcessed Wheat Gluten Yusaku Fujio

Stability of Intermediate Moisture Food (IMF) Product as Affected by Types and Levels of Humectants and Fungistatic Agents

E.F. Alabastro et a1

The Production of Desiccated Coconut H R . Love11 & D. G. Hill

The Properties of Sweet Potato (Ipomoea batatas) starches Under simulated Processing Conditions

H. Osman et a1

UMAMI: Studies on Niboshi (Dried Sardine) Soup Stock Atsuko Shimada

Utilization of Manioc Starch for Bread-Making Nguyen Xich Lien & Dao van Hien

Vitamin Stability in Extrusion Products M. Schlude

Yaku Phenomenon of Somen (Quality Improvement of Fine Noodle Caused by the Storage Through a Hot Rainy Season) 269

Ritsuko Niihara

BIOTECHNOLOCY

A Study of the Acceleration of Fish Sauce Production Using Enzymes R.I.W. Greig & D.C. Estrella

Advances in Raw Material Cocking, Koji Making & Mash Fermentation in Shoyu Manufacture

Tamotsu Yokotsuk~

Effect of Aspergil Dusanee

Effect of Fermenta Parichart

Enzymetic Modifi Wanna T

Lactic Fermentation R.D. Cook

Manufacture and

Prospects and CN. Chong

Production of Lactic Supplement

Protein

Quality Comparison 4 b

Campus Pradit Karrn

Biotechnology in the Dairy Indusfry Ir. J.J. Mol

Cassava Petiole-leaf Meal as alternate for Copra Meal in Broiler and Hog Rations 300 J.G. Bautista 111 et a1

Effect of Aspergillus Niger on Aflatoxin Production in Ground Corn Dusanee Thanaboripat & Sirima Hotrakoon

Effect of Fermentation on Nutritive Values of Glutinous-rice and Legume Mixtures 31 1 Parichart Boonpikun & Vanchai Vanasant

Enzymetic Modification of Soybean Phosphatides (Lecithins) Wanna Tungjaroenchai & Doz Dr. E Berghofer

Fish Sauce Fermentation by Using Microbial Inoculation and Recycling System Saipin Chaiyanan et a1

Formation of Gluco-Disaccharides During Fermentation of Wines Kotoyoshi Nakanishi & Koki Yokotsuka

1 Lactic Fermentation as a Low-Cost Method of Tropical Food Preservation R.D. Cooke et a1

Manufacture and Characteristics of Ymer Produced with Locally Collected Cultures 336 Bonvonsak Leenanon, Suwanna Subhimaros & Lavanaya Kraidej

Preparation of Immobilized Rennin for Cheese Making I: Preparations and Enzymic Properties of Rennin Immobilized on Sand 34 1

P. Anprung, S. Chuengsaengsatiyaporn & C. Thunpithayakul

Preparation of Immobilized Rennin for Cheese Making 11: Application of Rennin Immobilized on Sand to Cheddar Cheese Making 347

P. Anprung, S. Chuengsaengsatiyaporn & C. Thunpithayakul

Production of High Fructose Glucose Syrup from Indigenous Starches: Prospects and Constraints

C N . Chong et a1

Production of Lactic Acid Bacterial Inoculum for Fermented Hen Manure as Animal Feed Supplement 36 1

Saipin Chaiyanan, Adisak Taneepun & Apichai Wongprayuk

Protein Enrichment of Cassava by Solid-Substrate Fermentation A. Noomhorm, S.G. Ilangatileke & M . B. Baluista

Quality Comparison of Wines Produced from New Varieties of Grape Planted on Kampangsan Campus 3 72

B Pradit Karuwanna et a1

Repeated Batch Production of L-Phenylalanine from Phenylpyruvate and NH,CI by Immobilized Cells of Nwardia Opaca Under Hydrogen High Pressure 377

Anny Sulaswarty, Tadashi Matsunaga & Michio Higashijirna

Stability and Application of Monascus Pigments Produced by Cassava Fermentation 3 84 Busaba Yongsmith el a1

Study on Citric Acid Production from Cassava Starch Wafchara Kaitsermsuk & Aporn Wongwicharn

Study on the Formation of Cashew Vinegar A.T. Karossi, A. S. Pramudi & 0. Suwaryono

The Effects of Initial pH in the Production of Extracellular Glucoamylase by Rhizopus oryzae Using Metroxylon Sago Medium 396

A.T. Karossi et a1

Types and Numbers of Bacteria in a Thai Beef Sausage (Mum) Fermentation Sukjai Somathiti & Yawaluk Surapunpisid

COMMODITIES UTILIZATION

Advanced Processing of Rice Bran and Corn Oils Yasuhiko Takeshifa

Characterization of Navy, Pinto and Black Bean Starches Naruemon Srisuma et a1

Palm Oil - an Excellent Frying Medium Teah Yau Kun & A. S. H. Ong

Physico-Chemical Characteristics and Microbial Profile of Sapota Var. Jantung Mohamad Nordin Bin Abdul-Karim & Fafimah Abu-Baker

Sorghum Vermicelli (I) Siwaporn Siwawej & Prayuth Sawanchewakorn

Supercritical Gas Extraction and Fractionation of Edible Oils and Spices D A . Evans & Uy Nguyen

Varietal Differences in the Quality of Processed Rice Products : A Review B.O. Juliano, C. M. Perez & C. P. Villareal

FOOD ANALYSIS

Separation of Cocoa

p4C1 by Immobilized

t 377 FOOD ANALYSIS

Determination of Food Grain Moisture Content by Microwave Heating Vilm Salokhe, Sarath Ilangantileke & Athapol Noomhorn

Determination of Oxytetracycline Residue in Oranges Soemanto Imamkhasani, Yusnimar & Julia Kantasubrata

L-ascorbate 2-Polyphosphate: A New Stable form of Vitamin C M. L. Liao & PA. Seib

Separation of Cocoa Peptides by High Performance Liquid Chromatography MOM. Nordin Som MOM. & J . W . Gramshaw

Some Properties of Oil, Toxic Substances in Thai Cottonseed Oil and Detoxification Prateungsri Sinchaisri & Lalita Mehongsee

1 The Determination of Carboxylic Acids, Saccharose and Ethanol of Fermentation Broth

Using Suppression Reversed Phase HPLC J. Kantasubrata & A.T. Karossi

The Use of a Reverse Phase Chromatographic System for the Seperation of Carotenes and Vitamin A from some Foods and Blood Serum

KL. Simpson

i Volatile constituents of Fresh and Canned Longan (Euphoria Longana Lam. Cv. E&eng) Griangsak Chairote

Water activity and states the Current Progress in Relation to Food functionality and Quality Control

Pavinee Chinachoti \

/

xiii

VOL. I1 FOOD PACKAGIN

Advanced Technolo

Preface ................................................................... v

Acknowledgement .......................................................... vi 1

FOOD IRRADIATION

Canadian Perspectives on Food Irradiation ....................................... 493 P. Kunstadt

Food Irradiation: The U.K. Perspective ........................................ 499 HA.G. Ardeshir

................. Food Irradiation Technology for Agricultural Development in ASEAN 504 J.H. Moy

Irradiated Foods and Consumer Attitudes. ........................................ P. Kunstadt

........................... Preservation of Vacuum-packaged Pork Using Irradiation. A.F. Egan et al.

FOOD MARKETING

................... A Survey of Betel Nuts and sugar Lime Sold in Local Market Stalls Liu Jinkuang et al.

Developments in the Processing and Marketing of Food Crops in Papua New Guinea. ..... G A . Le Grys

Fish Markets and Marketing in the ASEAN Region. ................................ J. Sumner

Market Trends in the Development of Traditional Soyfood. .......................... S.K. Karta

Production Sharing and Transnational Marketing as a Means to Improving the Utilization of ........... World Resources, Create Jobs, Purchasing Power and Foreign Exchange.

P. Drucker and H. Vandyne

Retortable Pouches

FOOD QUALITY,

Retail Bakeries, with Particular Reference to In-store Bakeries. ....................... 543 E. Box )

xiv

FOOD PACKAGING

............................. Advanced Technology in New Packaging Development. A. Linde

..................................... Advances in Food Packaging and Processing. M.G. Alderson

Development of Packaging System for Conwlled Atmosphere Storage of Fresh Fruit and ............................................................. Vegetables.

Amornrat Swatditat et al.

ExportPackagingforDurian ................................................... Mayuree Paklamjeak et al.

Export Packaging for Papaya .................................................. Anchalee Kamolratanakul et al.

................................................ Export Packaging for Pummelo Anchalee Kamolratanakul el al.

.............. Processing and Development of Packaging Systems for Traditional Cakes. Zaidah Idris & Mohd Yazid Ali

.................... Quality Preservation of Shrimp Cracker by Packaging Techniques. Warunee Varunyanon, Hirata Takashi & Ishitani Takasuke

Retortable Pouches as Alternatives to Tin Cans for Packaging Thermally Processed Food .............................................................. Products.

T.P. Acevedo; ML.C. Lizada & Y. Coseteng

Shelf-Life of Food and Packaging .............................................. I. Varsanyi

.... The Properties of Multilayer Packaging Materials Related to Their Rheological Factors T.S. Matuszek

..................... Vacuum Closure for Oxygen Sensitive Foods and Closing System J L . Baird

FOOD QUALITY, SAFETY, STANDARD AND REGULATION

Plenary: "Developments in the Philosophy of Microbiological Quality Assurance" ........ J H B . Christian

................................... Plenary: "Food Regulation-Chemical Aspects" K.T.H. Farrer

................. Certificate of Competency Scheme for Malaysian Palm Oil Refineries 614 T. Thiagarajan

..................................... Control of Food Additives and Contaminants 619 Zahara Merican

..................................... Development of Food Standards in Indonesia. 626 Soemanto Imamkhasani & Endang S.M. Suprapto

........ FAOIWHO International Food Contamination Monitoring and Control Activities 633 JR. Lupien

........................................ Food Control and Surveillance in the UK 648 M.E. Knowles

..................................... Food Plant Sanitation: Regulation and Design 654 M A . Uebersax & S. Ruengsakulrach

Food Safety Assurance for Food Markets Through the Hazard Analysis Critical Conml Point System ................................................................ 663

F.L. Bryan

............................................... FoodstandardizationinThailand 670 Marisa Hotrabhavananda

............... Harmonization of Regulations Pertaining to International Trade in Foods. 675 Pakdee Pothisiri & Chanin Charoenpong

........................ Laboratory Investigations of Food-Poisoning Microorganisms 68 1 Selena Lam, Pho-Lay Koon & Doris Ng

........................................... Metal Contaminants in Chinese Herbs 686 Leong-Chia Choo Hia & Chia Kee Seng

.......... Microbiological Quality of Dried Salted Mackerel (Rastrelliger Brachyosomus) 690 B.O. Rillo et al.

................... Quality Evaluation of Palm-Based Biscuits Using Sensory Analysis. 695 Nor Aini Idris, Hanirah Hassan & Che Maimon Che Ha

............................ Sulfites in Foods - A Review of Past and Present Status. 701 D. Hadziyev

FOOD WASTE AND BY-PRODUCT

.................. An Overview of Waste Management in the Malaysian Food Industry. 713 B.G. Yeoh, CJV. Chong & A. Zaharudin Idrus

. t xvi

Animal Products and L.S. Rivera

Energy Production Ruth Wulter

Food Waste D i

Production of Mi

Reverse Osmosis Ernest0

The Recovery of S

Utilization Li

............................. Animal Products and By-Products Utilization (Survey). 723 L.S. Rivera & Julia Puala M. Soriano

Energy Production and Food Waste Handling in Biogas Plants. ....................... 723 Ruth Walter-Matsui

............ Ethanol from Sago Waste Using Saccharomyces cerevisiae in Alginate Gels. 728 SP. Lim, C.W. Wang & CN. Chong

............................................ Food Waste Disposal or Recycling?. 732 E.-J. Nyns

Reduction of Microbiological Peptone from Prawn Processing Wastes. ................ 744 Pairat Sophanodora & KA. Buckle

....................................... Pro@ases from Bacteria in Soybean Whey. 75 1 Somsri Lee-wit & Pornsak Pornsuksawang

Reverse Osmosis and Ultrafiltration in Coconut Water and Milk Processing. ............. 755 Ernesto J. del Rosarino

'Ihe Recovery of Sugar from Pineapple Waste. .................................... 760 Y. Dwnont

........ Utilization of Cassava Solid Waste and Rice Bran in Tempe Inoculum Production. 763 Lindajati Tanuwidjaja

................................. Utilization of Food Wastes by Ducks in Singapore. 768 Chen Ti Weng et al.

Utilization of Prawn Head Powders in Oriental Prawn Crackers. ...................... 776 Pairat Sophanodora & K.A. Buckle

NUTRITION, FOOD HABITS AND HEALTH

Plenary: "Interfaces Between Food, Agriculture and Nutrition to Solve Nutritional Problems in ASEAN Countries". ...................................................... 779

Aree Valyasevi

A Simplified Technology of Spirulina Cultivation for Better Nutrition of Rural Poor. ..... 784 N. Jeeji Bai & C.V. Seshadri

....... 713 ' Antinutritional Factors in Root Crops: Acridity in Aroids and Cyanide in Cassava. 789 ............ JH. Bradbury

Assessment of Protein-Calorie Status in Medical Patients by Hair Root Study. ........... 795 Swairin Kulapongse & Vichai Tanphaichitr

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xvii

Effect of Nutrition Support on Essential Fatty Acid Status in Patients with Carcinoma of the Larynx ................................................................ 800

Vichai Tanphaichitr, Srijun Kuvijitsuwan & Prapote Clongsusuke

Proximate Corn M. Mo

Research Methods on Ii Feeding Trial of Food Mixture for Children UnderThree Years Old in Kecamatan Ciamis )

Kabupaten Ciarnis - West Java - Indonesia. ................................... 806 Rusman S u d j a ~ , Eddy Darmunadi Saleh & Isnijah S.P. Research on Food

Food Beliefs and Nutritional Status of Children Below 6 Years in Sanpatong District, '

Chiang Mai Province. .................................................... 809 Somluck Nimsakul et al.

Food Habits Modification of Rural Thai. ......................................... 813 Aree Valyasevi, Kraisid Tontisirin & Jintana Yhoung-aree

Food Habits of Eleven Ethnic Groups in Indonesia. ................................ 820 I Roestomsjah et al.

Food Habits of Households in Selected Philippines Communities. ..................... 828 R.F. Florentino et al.

Food Intake Pattern of Primary School Children in Malaysia. ........................ 836 Zanariah Jiman et al.

Incorporation of Lupin into Human Foods. ....................................... 844 R. Yu POST-HARVEST

Nutriological Studies on f l y - M a e in Old Recipe of a Chinese Folk Children Health Food "Bazhengao" ........................................................... 851

Guoxiong Yao & Zesheng Zhang 1 I

Nutrition Education: The Impact of Comic Books on Breakfast-Taking Attitude. 855 Arrhenius Plots: As ......... M u n t h a ~ Hirunpradith & Siripun Chulakarangka

Nutrition Status in China and the Nutritious Fast Food in Chinese Style. ................ 859 Zhu Shoumin

Nutritional Aspects of Franchised Fast Food in Malaysia. ........................... 863 Mohamad Nordin Bin Abdul-Karim & Mohd Nasir Azudin

..... Nutritive Aspects and Food Quality: Dietary Fibre as a New Indicator of Plant Foods. 867 W. Feldheim

Price in Relation to Energy and Protein Value of Foods Bought by Malaysian Primary School Children at the School Canteens. ........................................... 870

Maznah Ismail, Nawalyah Abdul Ghani & Rokiah MOM Yusof

L

xviii i I

......... Proximate Composition of Typical Foods of Eleven Ethnic Groups in Indonesia M. Mochtar et al.

Research Methods on Food Habits and Eating Patterns: Thai Nationals in the United States A.V.A. Resurreccion & S. Sukhumsuvan

Research on Food Habits in Social Science ....................................... Amara Pongsapich

........... r I

Spray Cimte on Polished Rice as an Approach to Raise Iron-Bioavailability. ! Zhu Shournin & Yang Jingzhen I 1 Thai Processed Supplementary Food from Fish Powder '88 .......................... I . ! Charuvan Charoenphol et al.

The Effect of Soybean Intake on Protein-Calorie Status in Healthy Men ................ Preeya Leelahaqul

I ..................... The Effect of Soybean Oil Intake on Lipid Status in Healthy Men Ratana Pakpeankitvatana, Rujira Summasut & Vichai Tanphaichitr

Thiamin Status in Obese Adults. ............................................... Nusiri Lerdvuthisopon & Vichai Tanphaichitr

I POST-HARVEST TECHNOLOGY

I A System Approach for the Development of Handling and Transport Models for Tropical Fruits. .................................................................

S.G. Ilangantileke & V. Salokhe

Arrhenius Plots: As a Method for the Investigation on the Chilling Injury of Fruits and Vegetables. .............................................................

Takao Murata

Chemical Treatment of Freshly Harvested Maize Cobs to Prevent Aflatoxin contamination in Storage .............................................................

Athapol Noomhorm, S.G. Ilangantileke & Tomas D. Cardona

................... Current Handling Practices of Selected Malaysian Fruits for Export. Abd. Shukor Abd. Rahman et al.

...... B Determination of Physical and Thermal Properties as Harvesting Indices for Mango. Athapol Noomhorm, S.G. Ilangantileke & Chusak Chavapradit

Effect of Combined Hot Water Treatment and Irradiation on Physicochemical and Sensory Qualities of Mango. ......................................................

Sarifuddin MOM & Aminah Abdullah

Effect of Harvest Maturity and Storage Conditions on the Quality of Empire Apples During Storage. ............................................................... 961

T. Cheraghi et al.

Harvest Maturity in Relation to Ripening in Tropical Fruit. .......................... 967 ) Sing Ching Tongdee, Anuwat Suwanagul & Sodsri Neamprem

Improving the Quality of Fresh Market Tomatoes .................................. 973 W B . McGlasson

Low Pressure "Hypobaric" Storage of Mango . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S.G. Ilangantileke & Luz 0. Turla

Post Harvest Vapour Treatment of Mango to Control Oriental Fruit fly ......................................... (Dacus dorsalis Hendel).

S.G. Ilangantileke & Edwin Maglente

... I Quality Assessment Following Controlled Atmospheric Storage of Pickling Cucumbers. 995 S. Ruengsakulrach, MA. Uebersax & N. Srisuma

Recent Advances on the Effect of Immediate Post Mortem Handling on the Quality and Yield of Tropical Fish ......................................................... 1001

R.G. Povlter, R.W.H. Parry & E.C. Blake

The Prediction of Ripening Rate in Skin-coated Banana Fruits Using a Glucose Biosensor. . 1007 M. Dillon et al.

Use of Polymeric Films for Tropical Fruit Storage. ................................. 101 1 Afhapol Noomhorm, S.G. Ilangantileke & S. Potey

TECHNOLOGY TRANSFER AND RESEARCH

A Regime of Technology Transfer from R&D Institute to Industry .................... 1023 . Smith Kampempool I

Advances and Innovations in the Small Food Industry Manufacturing System "A Malaysian Experience". ................................................ 1030

I

Hussin Hj. Zakaria & Adinun Husin

Development of a Modified Dry Fish Incorporates an Appropriate Technology Drier. ..... 1044

I RA. Souness, S. Berhimpon & R. Edwards

Industry Analysis - A System for Determining Research Priorities. .................... 1048 C.G. Cavaletto

Inter-Cooperation Between R&D Institute: A Case Study. ........................... 1053 Wiboonkiet Moleeratanond

Apples During .............

.............

.............

.............

.............

Drier. .....

............

............

New Zealand's Experiences in Agro-Technology Transfer to South East Asia ............ 1057 N. Lodge

Rural Food Roduction in the Philippines - The Agribusiness Approach to Growth and the Role of the Govennent and Private Sector ......................................... 1064

RA. Quero

................................. Technology Transfer Related to Seafood Research 1073 M.T. Morrissey, R. Pollnac & S . Constantinides

......... Technology Transfer and Utilization of Nutritious Supplementary Food Roducts 1081 Ma. Panocinio E. De Guzman et al.

..................... Tony Research Station: Sixty Years of Partnership with Industry 1086 JR. Burt

xxi