Technical manual on small-scale processing of fruits and vegetables -

Technical manual on small-scale processing of fruits and vegetables

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

Gaetano Paltrinieri
Senior Food Technology and Agroindustries Officer
FAO

Fernando Figuerola
Food Science and Technology Expert

Loreto Rojas
Food Technology Expert

FAO REGIONAL OFFICE
FOR LATIN AMERICA AND THE CARIBBEAN
Santiago, Chile
1997

The authors, Fernando Figuerola and Loreto Rojas are FAO Consultants.

The information, names and points of view that appear in this book are the exclusive responsibility of the authors, and as such should not be considered as the expression of any opinion of the Food and Agriculture Organization of the United Nations, with respect to the legal situation of any country, territory, city or area or of its authorities, or with respect to the delimitation of its borders or boundaries.

Any reference to specific enterprises, products, brands or certain manufacturers does not mean that they are being recommended by FAO or by the authors over others of the same nature and characteristics that are not specifically mentioned in the text.

Necessary infrastructure

Physical layout

Production sites

Basic installations or services

Basic facilities

Equipment for a small-scale industrial plant

Permanent staff

Temporary or seasonal staff

Industrial sanitation and health

General sanitary standards

Industrial health standards

Microbiological tests

Raw material

General principles

Production systems and their influence on processing

Harvest and post-harvest care as a quality factor

Temperate climate fruits

Tropical and subtropical fruits

Warm temperate climate vegetables

Cold climate vegetables

Processes

General description of the processes

Preliminary operations

Food preservation principles

Application of processes to the small-scale industry

Integral quality control program

Quality control for the production of juices

Quality control for the production of preserves: Definition of critical points

Quality control tests to be carried out in the laboratory

_{Fruit and vegetable processing}

_{Mango and guava nectar}

_{Pear nectar}

_{Peach or apricot nectar}

_{Mango bars}

_{Natural carambola and mango juice}

_{Natural apple puree}

_{Mango sauce}

_{Guava puree}

_{Tropical fruit jam (Pineapple, Guava, Papaya and Maracuya)}

_{Apricot jam (extra)}

_{Jam from "small" berries}

_{Carrot and lemon jam}

_{Rhubarb jam}

_{Carrot and rhubarb jam}

_{Orange marmalade}

_{Peaches in syrup}

_{Pineapple in syrup}

_{Guava halves and slices in syrup}

_{Preparation of aromatic vinegar for pickled vegetables.}

_{Mexican-style pickled carrots}

_{Mixed pickled vegetables}

_{Pickled chili peppers}

_{Artichoke hearts in oil}

_{Eggplant in vegetable oil}

_{Bell peppers in oil}

_{Italian-style tomato sauce}

_{Tomato juice}

_{Tomato puree and simple concentrate}

_{Whole peeled tomatoes}

_{Dried tomatoes}

_{Dried bananas}

_{Industrial agricultural production unit}

_{Relationship between the production of raw material and processing techniques.}

_{The varieties or cultivars to use}

_{Cultivation, harvest and post-harvest care}

_{The relationship between production costs and processing}

_{Consistency between agricultural production capacity and processed output}

_{Cost structure to be considered}

_{Total operating costs}

_{The destination of processed fruits and vegetables}

_{Self-consumption}

_{Community consumption}

_{Small-scale marketing}

_{Marketing at a regional and national level}