ENHANCING THE ACCEPTABILITY AND ECONOMIC VALUE OF LOCAL FOODS THROUGH PRODUCT DEVELOPMENT AND PROMOTION

20TH INAUGURAL LECTURE OF THE FEDERAL UNIVERSITY OF TECHNOLOGY OWERRI

BY: PROFESSOR UBBAONU, COLLINS NKEOMA

DEPARTMENT OF FOOD SCIENCE TECHNOLOGY. FEDERAL UNIVERSITY OF TECHNOLOGY OWERRI

The call now is organic food and by virtue of our geographical location and level of our technology, organic food should not be far from our reach, therefore all we need is some evolutionary innovations to tailor them to greater acceptance and value.

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