 |
FAO AGRICULTURAL SERVICES BULLETIN 151 Manual for the preparation and sale of fruits and vegetables by
|
|
|
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS |
||
|
The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. |
ISBN 92-5-104991-2
ISSN 1010-1365
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing and Multimedia Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to: [email protected]
© FAO 2004
1.1 Harvest systems
1.2 Harvest ripeness and readiness for harvest
1.3 Handling during harvest
1.4 Harvest recommendations
1.5 Curing
Chapter 2. Preparation for the fresh market
2.1 The need for a packhouse
2.2 The packhouse2.2.1 General considerations about design
2.2.2 General considerations about operations
2.2.3 Special operations
2.2.4 Packaging
3.1 The need for storage
3.2 Requirements and general characteristics for a storage facility
3.3 Storage systems3.3.1 Natural or field storage
3.3.2 Natural ventilation
3.3.3 Forced air ventilation
3.3.4 Refrigeration
3.3.5 Combination of storage systems
3.3.6 Controlled atmospheres
Chapter 4. Hygiene and Sanitation
4.1 Background
4.2 Microbiological risk in the production and distribution of fruits and vegetables4.2.1 Before harvest
4.2.2 Market preparation
4.2.3 Storage and transport
4.2.4 Sale
Chapter 5. The Quality in Fruits and Vegetables
5.1 What does the consumer demand?
5.2 Definition of quality
5.3 Perception of quality5.4 Obtaining a product of quality
5.5 Towards total quality in fruits and vegetables
Chapter 6. Selling Fruits and Vegetables
6.1 Understanding the consumer
6.2 Non-direct marketing
6.3 Direct marketing6.3.1 The retail outlet
6.3.2 Street selling
6.3.3 Community markets
6.3.4 Farm stall Sales
6.3.5 Selling to restaurants and hotels