Guidelines for Small-scale Fruit and Vegetable Processors PDF Download

Author: Peter Fellows
Publisher: Food & Agriculture Org.
ISBN: 9789251040416
Category : Business & Economics
Languages : en
Pages : 214

View

Book Description

Author: Peter Fellows
Publisher:
ISBN:
Category : Agricultural engineering
Languages : en
Pages : 212

View

Book Description

Author: Axtell, B
Publisher: CTA
ISBN: 9290813768
Category : Business & Economics
Languages : en
Pages : 212

View

Book Description
If you are interested in starting up a business, food processing offers an excellent opportunity to generate income using locally available resources. Focusing on the establishment of such a business using fruits and vegetables, this detailed and informative manual covers topics such as: products and processes (bottling, drying and picking), potential markets, equipment, facilities and quality assurance. Issues involved in the mangagement of your business – health and safety, staffing issues, finances and business strategy – are also addressed in an easy-to-follow, practical way.

Author: Gustavo V. Barbosa-Cánovas
Publisher: Food & Agriculture Org.
ISBN: 9789251048610
Category : Business & Economics
Languages : en
Pages : 116

View

Book Description
Contains information on post-harvest handling and marketing operations and storage of fresh and processed products. Highlights technology which, when combined, has a positive and synergistic effect in preventing biochemical and physicochemical reactions and microbial growth - the main causes of quality losses in fruits and vegetables. Suggested methodologies combine technologies such as mild heat treatment, water activity reduction, lowering of the pH and use of anti-microbial substances to realize the potential of minimally processed, high-moisture fruit products. These relatively new technologies have been successfully applied to several important tropical and non-tropical fruits in different countries of Latin America.

Author: Andrés F. López Camelo
Publisher: Food & Agriculture Org.
ISBN: 9789251049914
Category : Technology & Engineering
Languages : en
Pages : 180

View

Book Description
The fruit and vegetable production sector of Latin America and the Caribbean, Asia and Eastern Europe is facing a new situation where, on the one hand, supermarket chains account for an increasing percentage of the domestic food retail market and, on the other hand, producers must compete in an increasingly demanding global market for non traditional and off-season fruits and vegetables. Small farmers are increasingly being marginalized and will be facing unequal market conditions unless they are able to change their practices to meet the needs of a modern food marketing system. Regardless of the production system, the technological challenge is to increase returns through the rational use of available resources, reducing production costs and post-harvest losses, enhancing competitiveness and adding value to the final product.

Author: Richard Pierce Bates
Publisher: Food & Agriculture Org.
ISBN: 9789251046616
Category : Cooking
Languages : en
Pages : 242

View

Book Description
While large-scale juice processing is the subject of many textbooks, this publication aims at the gap in information regarding juice processing at the small-and medium-scale agro-industry level. It presents technical and economic information designed to address issues affecting medium-size juice processors in developing countries.

Author: Kwasi Poku
Publisher: Food & Agriculture Org.
ISBN: 9789251048597
Category : Business & Economics
Languages : en
Pages : 72

View

Book Description
This publication provides information on the processing of palm oil fruits for the extraction of palm oil and palm kernel oil by small-scale mills in Africa. It is hoped that this will help promote the improvement of yield and quality of palm oil production and contribute to the modernisation of small-scale palm oil factories in Africa.

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1482212293
Category : Technology & Engineering
Languages : en
Pages : 990

View

Book Description
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; veg

Author: Roberto Cuevas
Publisher: Food & Agriculture Org.
ISBN: 9789251052501
Category : Technology & Engineering
Languages : en
Pages : 104

View

Book Description
This publication sets out a detailed systems analysis approach to the small and medium agro-food industries sector in Latin America and the Caribbean region, in order to promote food safety and quality as well as enterprise productivity and competitiveness. The issues are discussed from food engineering and technology perspectives, in light of the complex issues faced by small food industries in the current trading system.

Author: Rachna Sehrawat
Publisher: CRC Press
ISBN: 135179499X
Category : Science
Languages : en
Pages : 354

View

Book Description
Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods. There is an urgent need to explore and investigate waste in the processing of fruits and vegetables and how different processing technologies can be used most effectively. This volume, in short, conveys the key concepts and role of different technology in processing of fruits and vegetables, keeping mind the special processing requirements of fruits and vegetables, waste issues, nutritional value, and consumer concerns. This volume offers a wealth of information on today’s technology for fruit and vegetable processing and will be a valuable resource for industry professionals, agricultural/food processing researchers, faculty and upper-level students, and others.