Extrusion cooking is used for processing the snacks, which may be'puffed' to enhance eating quality. Such products are seen as a means of obtaining higher prices for low grade as well as gaining entry to a largely new market for products, In meat view of the development effort, it is ironic that the only successful meat-based snack at present is a traditional intermediate moisture product, a small salami stick. On a wider scale it has been envisaged that the novel technology, when fully developed, may be used for making temperature stable, high protein foods for areas where nutritional status is low.