Toolkit
Cette section permet d’accéder aux documents qui traitent d’activités post-récolte associées aux produits agricoles. Deux moteurs de recherche, l’un avancé et l’autre simple, permettent de trouver facilement les informations que vous désirez.
Les publications sont fournies autant que possible en dossiers pdf téléchargeables. Actuellement, le Toolkit est disponible en anglais seulement.
Latest Toolkit
Fruit Processing Toolkit
Both potassium sorbate and sorbic acid are used to inhibit microbial growth. Potassium sorbate is more water soluble than sorbic acid, but about 25% more of the sorbate is needed to acheive the same level of protection. Potassium sorbate is made into a concentrate for dipping and spraying fruit and [...]
Instructional Manual
2007
FAO - AGS
(English)
Fruit Processing Toolkit
Chutneys are thick, jam like mixtures made from a variety of fruits and vegetables, spices, sugar and sometimes vinegar. Any edible sour fruit can be used as a base for chutney to complement the sweet taste from the sugar. The high sugar content has a preservative effect and vinegar is [...]
Instructional Manual
2007
FAO - AGS
(English)
Honey Processing Toolkit
The density of the wax at 15°C is 0.958 – 0.970 g/cm3 with melting point at a range from 61°C to 66°C or commonly 62°C to 65°C. Virgin beewax just after the combs is built has a bright white colour. But its color become yellow to tan with the first [...]
Instructional Manual
2007
FAO - AGS
(English)
Honey Processing Toolkit
Honey has a fluid, crystallized (total or partially) consistence. Present a high viscosity and density (1.4 to 1.44 g/cm3). Differences between a soft honey and a strongly flavored honey, as well as a clear or darker honey have direct relationship with botanical nectar origin.
Honey is shown under seasonal way, as [...]
Instructional Manual
2007
FAO - AGS
(English)
Honey Processing Toolkit
According to the available researches, the association of the honey with propolis, royal jelly, pollen and extract of different phytotherapeutic products may present therapeutic activities and also as energy stimulant in the daily physical activities if properly prepared.
One care for the conservation of the product is to keep it in [...]
Instructional Manual
2007
FAO - AGS
(English)