Preserving tomatoes
Three home-processing and preservation techniques

Contents (35 p.)

FILMSTRIP COMMENTARY

This brochure contains the commentary accompanying the filmstrip "Preserving tomatoes". The photos illustrating it are black-and-white reproductions of the colour slides in the filmstrip. At the end there is some additional information that makes this brochure a useful handbook for distribution to trainees, and a list of recommendations to the projectionist so that the filmstrip may be shown in the best possible conditions. A commentary recorded on cassette is also available.

This audio-visual course explains in great detail three techniques for home-processing and preservation of tomatoes, namely: the preparation of peeled tomato preserves, tomato pulp and dried tomatoes.

It is intended to help trainers and extension agents in their educational work with women's groups also farmers who run into serious problems every year when they are obliged to sell roups and village cooperatives, their surplus production at a loss.

At the request of the Ministry of Family Promotion in Burkina Faso - where all the photographs were taken and with financing from project TCP/BKF/6658(T), "Tomato processing and preservation", the filmstrip was made by the Information Division of the Food and Agriculture Organization of the United Nations (FAO).

Text: Giuseppe Amoriggi
Marie-Colette Zanga
Yves Vequaud
Photos: Christian Errath

COPYRIGHT AND OTHER INTELLECTUAL PROPERTY RIGHTS, Food and Agriculture Organization of the United Nations (FAO) and the Informartion Network on Post-Harvest Operations (INPhO) 1998. All copyright and intellectual property rights reserved. No part of the procedures or programs used for the access to, or the display of, data contained in this database or software may be reproduced, altered, stored on a retrieval system or transmitted in any form or by any means without the prior permission of the Food and Agriculture Organization of the United Nations (FAO) and the Informartion Network on Post-Harvest Operations (INPhO). Applications for such permission, explaining the purpose and extent of reproduction, should be addressed to the Director, Information Division, Food and Agriculture Organization of the United Nations (FAO), Viale delle Terme di Caracalla, 00100 Rome, Italy. Data contained in this database or software may, however, be used freely provided that the FAO and INPhO be cited as the source. FAO and INPhO decline all responsibility for errors or deficiencies in the database or software or in the documentation accompanying it, for program maintenance and upgrading as well as for any damage that may arise from them. FAO and INPhO also declines any responsibility for updating the data and assumes no responsibility for errors and omissions in the data provided. Users are, however, kindly asked to report any errors or deficiencies in this product to FAO.

(c) FAO

Contents (35 p.)

Three home-processing and preservation techniques
Production diagram for the three preservation techniques
Recommendations
Sterilization time
Processing materials and equipment
Recommendations for using the filmstrip