Rural processing and preserving techniques for fruits
and vegetablesRural processing and preserving techniques for fruits
and vegetablesFood and Agriculture Organization of the United Nations
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Introduction
Hygiene measures
Fruits, vegetables and tubers for processing
Quality and degree of maturity
Preliminary operations
Blanching and sulphiting
Sterilization
Packing
How to use the processed product
Description of the process
Mango
Citrus fruits
Tomato
Onions
Okras
Cabbages
Yams
Potatoes
Carrots
Green beans
Cost of equipment, materials, and raw materials
Processing cost of tomato pulp