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The exploitation of microorganisms in the developing countries of the tropics

  • K. A. Jones
  • A. Westby
  • P. J. A. Reilly
  • M. J. Jeger
Chapter

Abstract

Many chapters in this book have outlined the potential and commercial use of microorganisms in applied biology. Microorganisms have been exploited at all stages of food production from the use of microbial inoculants in crop production (Chapters 6–8) to the varied uses of microorganisms in food processing (Chapters 11–13). All of the applications described have potential for use in developing countries, and many are already in use. Some applications are, however, particularly suited to the developing countries and can play a significant role in the development process. This is because different criteria for success or failure are often used in the developed and developing world. For example, agricultural production requiring high value inputs, particularly those based on petroleum products, is often difficult to sustain in developing countries. In contrast, low input technologies while often resulting in a lesser increase in productivity can, nevertheless, be sustainable. In many cases, the exploitation of microorganisms offers a low input option to local needs, across a whole range of applications, and often based on, or adapted from, local indigenous knowledge.

Keywords

Biological Control Integrate Pest Management Bacillus Thuringiensis Starter Culture Fermented Food 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1993

Authors and Affiliations

  • K. A. Jones
  • A. Westby
  • P. J. A. Reilly
  • M. J. Jeger

There are no affiliations available

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