Research, Policy and Practice
From: Status and process analysis of koche, a traditional pastoral meat product in Kenya
Activities | Number of personnel required | Percentage of personnel | Time spent/day |
---|---|---|---|
Cutting | 5 | 71 | 4 h |
Drying | 1 | 14 | 5 h |
Frying | 1 | 14 | 2 h |